Manhattan Clam Chowder Recipe

From Dorothy McNett's Recipe Book.

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Manhattan Clam Chowder

From Dorothy McNett's recipes at This is another version of the many recipes out there for "the red one". This one uses a pre-baked sweet potato or yam instead of white potatoes.

4 - 6 slices bacon, diced to make about 1/3 cup (or diced salt pork)
1 tablespoon extra virgin olive oil
1 small onion, minced
2 ribs celery, finely diced
2 (7 oz cans) diced clams or use lots of fresh ones steamed and diced, saving the juices
1 medium sweet potato or yam, cooked
2 cups vegetable or chicken stock
2 - 2 1/2 cups canned, or very ripe and juicy tomatoes finely chopped
1 teaspoon sea salt
at least 1/4 teaspoon freshly ground peppercorns
1 teaspoon finely chopped fresh thyme, or a pinch of dried thyme
1/4 cup fresh parsley, finely diced for garnish
bread sticks for serving / stirring (or use oyster crackers, etc.)

In heavy bottomed stock pot or saute pan saute the bacon, oil, onion and celery about 4 minutes. Drain the juices from the cans of clams, or use some of the poaching liquids if you used fresh clams. You should have about 1/2 cup clam juices. Set the clams aside but add the juices to the saute pan along with the cooked diced potatoes, (peeled if skin is rough and tough!) stock, chopped or pureed tomatoes, salt, pepper and thyme and bring to a boil. Reduce to simmer and add the chopped clams. Heat through but do not boil. Taste to make sure the seasonings are just right. It may need more salt, or a pinch of sugar, or more pepper, or some hot really depends on the ingredients used. Garnish with parsley and serve. Great with bread sticks for stirring.

Recipe created 2003-05-20.

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