Manhattan clam chowder, prince solms inn

4 Quarts

Ingredients

Quantity Ingredient
¼ pounds Bacon; finely chopped
1 large Onion; coarsely chopped
2 Stalk celery; coarsely chopped
1 Red or green bell pepper; coarsely chopped
3 tablespoons Flour
4 cans (6.5 oz) chopped clams
Water
1 can (28 oz) Italian-style tomatoes; coarsely chopped
2 Fresh tomatoes; peeled, seeded and chopped
1 tablespoon Worcestershire sauce
2 mediums Potatoes; coarsely chopped
1 Bay leaf
¾ teaspoon Salt
⅛ teaspoon Ground pepper
1 dash Cayenne pepper

Directions

Cook bacon until crisp in large pan. Remove bacon and set aside. Cook onion, celery and pepper, covered, in drippings until soft, about 10 minutes. Remove from heat and stir in fllour. Cook, stirring, 2 minutes.

Drain juice form clams; add water to make 3 cups. Add clam juice, tomatoes, Worcestershire sauce, potatoes, seasonings and bacon. Simmer, covered, 25 minutes. Add clams; simmer 5 minutes. Serve.

From Prince Solms Inn, New Braunfels, Texas, in "America's Country Inn Cookbook". Typed for you by Joan MacDiarmid.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.

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