Manhattan Clam Chowder Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
24 each: Fresh cherrystone or chowder,
4 cup: Water,
1/4 lbs: Salt pork, diced
2 each: Onions, finely chopped
1 1/2 cup: Chopped celery,
4 each: Potatoes, peeled and diced
3 cup: Tomato juice,
1 tsp: Salt,
1/4 tsp: Freshly ground pepper,
1/2 tsp: Thyme,
Directions:
Fat grams per serving: Approx. Cook Time: 20 Wash the
clams well and place in a kettle with the water. Simmer until the
shells open. Discard any clams that "do not" open. Drain and reserve
3 cups of the broth. Saute the salt pork until it is crisp and light
brown. Add the onions and celery and saute until they are translucent
but not brown. Add the potatoes, reserved clam broth, tomato juice,
salt ans pepper. Bring to a boil, cover, and simmer for about 15
minutes, until potatoes are barely tender. Meanwhile, remove the
clams from their shells and chop fine orput through a food grinder.
Add the thyme and chopped clams to the potatoes. Cover and cook for 5
minutes longer. SOURCE: N.Y.Times Cookbook
Source from luhu.jp
clams well and place in a kettle with the water. Simmer until the
shells open. Discard any clams that "do not" open. Drain and reserve
3 cups of the broth. Saute the salt pork until it is crisp and light
brown. Add the onions and celery and saute until they are translucent
but not brown. Add the potatoes, reserved clam broth, tomato juice,
salt ans pepper. Bring to a boil, cover, and simmer for about 15
minutes, until potatoes are barely tender. Meanwhile, remove the
clams from their shells and chop fine orput through a food grinder.
Add the thyme and chopped clams to the potatoes. Cover and cook for 5
minutes longer. SOURCE: N.Y.Times Cookbook
Source from luhu.jp