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Manhattan clam chowder

1-2 cans of clams

1 tablespoon vegetable oil

Add and cook, stirring occasionally, until browned:

3 slices bacon, finely chopped Add and cook, stirring, until temler but not brown

      2 medium onions, chopped

      1/2 green bell pepper, diced

      1 large celery stalk, diced

Stir in the liquid from cans of clams along with:

                1 cup of water

                1 28-ounce can whole plum tomatoes, with Juice, chopped

Bring to a boil. Stir in:

                1 pound potatoes, peeled and cut into 1.4nch dice

 

    Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

 

    Stir in the clams and season with: 1/2 teaspoon ground black pepper 2 tablespoons chopped fresh parsley Simmer briefly, then ladle into warmed bowls.  Add hot sauce if desired

 
 

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