|Manhattan Clam Chowder|
Crushed thyme, golden brown bacon and dry white help to flavor this delicious chowder. It is full of vegetables, a complete meal in your bowl. Add some crackers or bread and fresh fruit, and dinner is complete.
The weather is changing, but it is still a very cold beginning to Spring! But I am ready for a bowl of something a tad bit lighter in content, yet hot and steaming, this chowder will do the trick. This is also a great recipe because you could make this at any time, the ingredients are readily kept in most well stocked kitchens. This cook also be prepared up to adding the clams, chill, then finish when you get home for a super speedy meal.
Manhattan Clam Chowder
adapted from: What to Cook, when you think there is nothing in the house to eat!
by: Arthur Schwartz
4 slices bacon - diced small
1 c diced carrots
1 c diced celery
1 c diced onions
2 c diced potatoes
1 - 28 oz can Italian plum tomatoes, reserve juices, chopped
1 c clam juice OR 1/2 c water and 1/2 c dry white wine
1/2 t dried thyme
scant 1/2 t garlic salt
fresh ground pepper
3 - 6 oz cans chopped clams, do not drain
In a large flat bottom pan fry the bacon until golden brown, remove bacon and set aside to drain. Discard half of the bacon fat. To the remaining fat in the pan, add the diced carrots, celery and onion.
Saute over medium heat until tender about 10 minutes.
Add potatoes, mix well and continue to cook for another 2 minutes. Add the tomatoes along with the juice, clam juice or chosen liquid, thyme, garlic salt and a few grinds of pepper.
Bring to a boil, cover and reduce heat. Simmer 15 minutes. Add the clams and the juice along with the reserved bacon, heat until pipping hot. Serve with oyster crackers, crusty bread or biscuits.
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