Manhattan Clam Chowder, Prince Solms Inn Recipe
Yield: 4 QuartsRecipe by luhu.jp
Ingredients:
1/4 lbs: Bacon, finely chopped
1 large: Onion, coarsely chopped
2 Stalk: celery, coarsely chopped
1: Red or green bell pepper, coarsely chopped
3 tbsp: Flour,
4 can: , (6.5 oz) chopped clams
Water,
1 can: (28 oz) Italian-style tomatoes, coarsely chopped
2: Fresh tomatoes, peeled, seeded and chopped
1 tbsp: Worcestershire sauce,
2 medium: Potatoes, coarsely chopped
1: Bay leaf,
3/4 tsp: Salt,
1/8 tsp: Ground pepper,
1 dash: Cayenne pepper,
Directions:
Cook bacon until crisp in large pan. Remove bacon and set aside. Cook
onion, celery and pepper, covered, in drippings until soft, about 10
minutes. Remove from heat and stir in fllour. Cook, stirring, 2 minutes.
Drain juice form clams; add water to make 3 cups. Add clam juice, tomatoes,
Worcestershire sauce, potatoes, seasonings and bacon. Simmer, covered, 25
minutes. Add clams; simmer 5 minutes. Serve.
From Prince Solms Inn, New Braunfels, Texas, in "Americas Country Inn
Cookbook". Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" on Sep 21, 98,
converted by MM_Buster v2.0l.
Source from luhu.jp
onion, celery and pepper, covered, in drippings until soft, about 10
minutes. Remove from heat and stir in fllour. Cook, stirring, 2 minutes.
Drain juice form clams; add water to make 3 cups. Add clam juice, tomatoes,
Worcestershire sauce, potatoes, seasonings and bacon. Simmer, covered, 25
minutes. Add clams; simmer 5 minutes. Serve.
From Prince Solms Inn, New Braunfels, Texas, in "Americas Country Inn
Cookbook". Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm"
converted by MM_Buster v2.0l.
Source from luhu.jp