Manhattan Clam Chowder Soup Recipe
Ingredients:
1 doz. cherry stone clams (steam until open), run juice through cheesecloth to strain3 slices bacon, cut sm. & browned until crisp
1 med. onion, chopped
Cooking Directions:
Add onion to bacon, cook until onion is soft. Add to clam juice: 2 qts. waterStart simmering. Add: 3 lg. carrots 3 lg. potatoes
Put bacon, onion, 1 teaspoon thyme leaves and pepper to taste, cook until vegetables are done, then add chopped clams. Simmer for about 5 minutes.
Other Recipes you might like:
Linguine With Clams & Artichoke Hearts, L.'s Seafood Clam Chowder, Stuffed Clams, White Clam Sauce, Manhattan Clam Chowder, New England Clam Chowder
