MOTHER'S CLAM CHOWDER (MANHATTAN STYLE)

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Mother's Clam Chowder (Manhattan Style) image

This was the recipe my mother used... she and Daddy loved it! So do we. I think the addition of the clam juice is what made it so special.

Provided by Sweetiebarbara

Categories     Chowders

Time 1h10m

Yield 1 pot of chowder, 6 serving(s)

Number Of Ingredients 11

3 slices bacon (cut into small strips)
1 cup celery (finely diced)
1 cup onion ((chopped)
1 cup carrot (finely diced)
1 (16 ounce) can tomatoes (chopped)
2 cups potatoes (diced)
1 cup clam juice (1 - 8 ounce bottle)
2 cups water (filtered)
2 cups clams (minced, 2 - 7 oz cans)
1/2 teaspoon thyme
1/4 teaspoon pepper (freshly ground, to taste)

Steps:

  • Partially cook bacon.
  • Remove bacon, and reserve.
  • Add celery, onions, and carrots to bacon fat and sauté until tender (do not brown).
  • Return bacon to pan.
  • Add tomatoes, potatoes, clam juice, and water.
  • Drain clams, adding liquid to pan and reserving clams.
  • Add seasoning.
  • Gently simmer, covered about 40 minutes.
  • Bring up to boil.
  • Add clams, heat through, and serve.

Nutrition Facts : Calories 200.8, Fat 6.2, SaturatedFat 1.8, Cholesterol 33.4, Sodium 317.9, Carbohydrate 23.2, Fiber 3.4, Sugar 6, Protein 13.4

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