Clam chowder, manhattan style

3 servings

Ingredients

Quantity Ingredient
36 eaches Live clams
½ teaspoon Thyme
3 tablespoons Butter
1 each Bay leaf
¾ pounds Diced pork
3 eaches Cloves garlic, diced
4 eaches Chopped onions
1 tablespoon Soy sauce
2½ cup Chopped celery
4 eaches Chopped tomatoes
1½ cup Chopped carrots
4 eaches Diced potatoes
3 teaspoons Fresh parsley
2½ quart Liquid clam water and water
3 teaspoons Basil

Directions

Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells and mince fine;reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear.

Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, thyme, bay leaf, garlic and soy sauce. Stir incorrect amount of liquid (clam cooking water and additional water if needed); simmer, covered 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings, if necessary.

Serve immediately, with crackers.

Calories per serving: Number of Servings: 3 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 04-16-95

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