From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Manhattan Clam Chowder
From Dorothy McNett's recipes at www.dorothymcnett.com. 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)
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 sauce......it really depends on the ingredients used. Garnish with parsley and serve. Great with bread sticks for stirring.
Recipe created 2003-05-20.