Clam Chowder, Manhattan Style
By Chef K.T. Murphy
Ingredients:
36 each live clams
3 tablespoon butter
3/4 lb pork, diced
4 each onions, chopped
4 each tomatoes, chopped
2 1/2 cup chopped celery
1 1/2 cup chopped carrots
3 teaspoon fresh parsley
3 teaspoon basil
1/2 teaspoon thyme
1 each bay leaf
3 each cloves garlic, diced
1 tablespoon soy sauce
2 1/2 quart liquid (clam cooking water) +
4 each potatoes, diced
Instructions:
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, basil, thyme, bay leaf, garlic and soy sauce.
Stir in correct amount of liquid (clam cooking water plus 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.
All the best, Good Food makes For Better Decisions.
Chef Murph
