Clam Chowder Manhattan Style
Serves:
Ingredients:
36
Live clams
+ water
2 1/2
qt
Liquid (clam cooking broth
1
tb
Soy sauce
3
Cloves garlic, diced
1
Bay leaf
1/2
ts
Thyme
3
ts
Basil
3
ts
Fresh parsley
1 1/2
c
Chopped carrots
2 1/2
c
Chopped celery
4
Tomatoes, chopped
4
Onions, chopped
3/4
lb
Pork, diced
3
tb
Butter
4
Potatoes, diced
Method:
Place clams in soup kettle, cover with water, and steam open.
Remove clams from their shells, and mince fine; reserve.
Strain clam liquid and reserve.
Saute pork and onions in butter until onions are clear.
Add tomatoes and simmer 5 minutes, stirring.
Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce.
Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour.
Add potatoes and simmer 15 minutes.
Add clams and simmer another 8 minutes.
Adjust seasonings if necessary.
Serve immediately, with crackers.