NO PHOTO
Ingredients
Servings
- clams, or 2 packages (24 ounces) frozen clams; jars (23 ounces)2 jar
- celery, sliced1 cup
- parsley, chopped2 tbsp
- salt pork, diced1/4 lb
- bay leaf1 leaf
- onion, diced3
- thyme1/4 tsp
- tomato, chopped2 cup
- potatoes, diced2
- water1 1/2 quart
- carrots, raw; diced1 cup
- soda cracker8–10
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Strain the clam juice.
Put the clams through food chopper, using the coarse blade.
Fry pork in a heavy iron pot.
Remove pork, and sauté onions in the fat until tender and lightly browned.
Add tomatoes and cook for 5 minutes.
Add water, carrots, celery, and herbs.
Cover pot and gently simmer for 1½ hours.
Add clams, strained clam juice, and potatoes; cook until potatoes are tender.
Season with salt and pepper to taste.
Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once.
Region evidence: recipe text — “Manhattan Clam Chowder II”
