dawn_mo
Well-known member
* Exported from MasterCook *
I'll Take Manhattan Chowder
Recipe By : The New Basics Cookbook, page 372
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
6 slices bacon -- cut in 1 inch pieces2 tablespoons unsalted butter
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped carrots
1/2 cup chopped leeks
24 Cherrystone clams -- shucked, in their
liquid
1 can plum tomatoes -- (15 ounces)
1 cup Berta's Chicken Stock (see Index) or
canned broth
1 1/2 cups diced peeled potatoes
1/2 teaspoon dried thyme
salt and freshly ground pepper -- to taste
2 tablespoons , chopped fresh Italian parsley
In a large soup pot, saute the bacon until it is soft and has rendered fat, about 5 minutes. Do not let it brown. Add the butter. When it has melted, add the onions, celery, green pepper, carrots and leeks. Cook over low heat unti tender, about 10 minutes. Drain the clams, reserving the liquid. Coursely chop the clams, set aside. Add the reserved clam liquid, tomatoes, chicken stock, and potatoes to the pot. Cover and simmer 15 minutes. Add the clams, thyme, and salt and pepper. Cook, uncovered, until the clams are tender, 10-15 minutes. Serve immediately, garnished with the parsley.
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I'll Take Manhattan Chowder
Recipe By : The New Basics Cookbook, page 372
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
6 slices bacon -- cut in 1 inch pieces2 tablespoons unsalted butter
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped carrots
1/2 cup chopped leeks
24 Cherrystone clams -- shucked, in their
liquid
1 can plum tomatoes -- (15 ounces)
1 cup Berta's Chicken Stock (see Index) or
canned broth
1 1/2 cups diced peeled potatoes
1/2 teaspoon dried thyme
salt and freshly ground pepper -- to taste
2 tablespoons , chopped fresh Italian parsley
In a large soup pot, saute the bacon until it is soft and has rendered fat, about 5 minutes. Do not let it brown. Add the butter. When it has melted, add the onions, celery, green pepper, carrots and leeks. Cook over low heat unti tender, about 10 minutes. Drain the clams, reserving the liquid. Coursely chop the clams, set aside. Add the reserved clam liquid, tomatoes, chicken stock, and potatoes to the pot. Cover and simmer 15 minutes. Add the clams, thyme, and salt and pepper. Cook, uncovered, until the clams are tender, 10-15 minutes. Serve immediately, garnished with the parsley.
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