Manhattan Clam Chowder II
Source and licence
"Manhattan Clam Chowder II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Manhattan_Clam_Chowder_II, revision 4519259), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Manhattan_Clam_Chowder_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4519259
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by a place in its title: manhattan (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams
- 1 cup sliced celery
- 2 tablespoons chopped parsley
- ¼ pound salt pork, diced
- 1 bay leaf
- 3 medium onions, diced
- ¼ teaspoon thyme
- 2 cups chopped tomatoes
- 2 medium potatoes, diced
- 1½ quarts water
- 1 cup diced raw carrots
- 8–10 soda crackers
- Salt to taste
- Pepper to taste
Method
- 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.