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Manhattan Clam Chowder Recipe
Serves 4
Ingredients: 5 slices bacon
1 cup onions, chopped
1 cup celery, chopped
1/4 cup green pepper, finely chopped
3 cups water
2 cups potatoes, peeled and diced
1 cup carrots, diced
1 tbsp fresh parsley, chopped
1 tsp salt
1/4 tsp thyme leaves, crushed
1/8 tsp pepper
3 6 1/2-oz cans minced clams, drained, reserve juice
16 oz can tomatoes, undrained, cut up
1 bay leaf
Instructions: 1. In large saucepan, cook bacon until crisp.
2. Remove bacon from saucepan; drain, reserving 2 tablespoons drippings in saucepan.
3. Crumble bacon; set aside.
4. Saute onions, celery and green pepper in reserved drippings until tender.
5. Add water, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams, tomatoes and bay leaf.
6. Bring to a boil.
7. Reduce heat; cover and simmer for 25 to 35 minutes or until vegetables are tender.
8. Remove bay leaf.
9. Stir in clams.
10. Heat gently, stirring frequently; do not boil.
11. Garnish each serving with crumbled bacon.
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