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Manhattan Clam Chowder
Ingredients:
4 slices bacon, coarsely chopped
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 c. water
2 c. diced potatoes
1 (28 oz.) can whole tomatoes, undrained and chopped
1/2 tsp. salt
1/4 tsp. dried whole thyme
2 (6 1/2 oz.) cans minced clams, undrained
2 Tbs. cornstarch
4 slices bacon, coarsely chopped
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 c. water
2 c. diced potatoes
1 (28 oz.) can whole tomatoes, undrained and chopped
1/2 tsp. salt
1/4 tsp. dried whole thyme
2 (6 1/2 oz.) cans minced clams, undrained
2 Tbs. cornstarch
Directions:
Cook bacon in Dutch oven until lightly browned. Add onion, celery, and garlic; saute until vegetables are tender. Add water and next 4 ingredients. Cover and cook over medium heat 20 minutes or until potatoes are tender. Drain clams; reserve liquid. Add cornstarch to liquid; stir until smooth. Stir clams and liquid into vegetable mixture. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thickened. Makes 10 cups.
Cook bacon in Dutch oven until lightly browned. Add onion, celery, and garlic; saute until vegetables are tender. Add water and next 4 ingredients. Cover and cook over medium heat 20 minutes or until potatoes are tender. Drain clams; reserve liquid. Add cornstarch to liquid; stir until smooth. Stir clams and liquid into vegetable mixture. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thickened. Makes 10 cups.
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