CLAM: Manhattan Clam Chowder
Source of Recipe
Savory Soups and Stews by Anne Egan
* Exported from MasterCook *
Manhattan Clam Chowder #1
Recipe By : Anne Egan
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bacon
2 ribs celery -- thinly sliced
1 onion -- finely chopped
1 garlic clove -- minced
2 cans chopped clams (6-1/2 oz)
3/4 cup bottled clam juice
1 large potato -- peeled and cubed
2 carrots -- chopped
1 teaspoon dried thyme
1 bay leaf
1 can diced tomatoes (14 oz)
2 drops hot-pepper sauce (to 3 )
Cook the bacon in a large saucepan over medium heat until crisp. Transfer to a plate lined with paper towels. Crumble into a small bowl. Set aside.
Add the celery, onion, and garlic to the bacon drippings in the saucepan. Cook, stirring occasionally, for 5 minutes, or until the onion and celery are tender.
Drain the juice from the clams into a small bowl. Set the clams aside and add the juice to the onion mixture. Stir in the bottled clam juice, potato, carrots, thyme, and bay leaf. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
Stir in the tomatoes (with juice). Bring to a boil over high heat. Reduce the heat to low, add the reserved clams, cover, and simmer for 8 minutes. Discard the bay leaf. Season with the hot-pepper sauce. Stir in the bacon.
Per serving: 138 calories, 10 g protein, 22 g carbohydrates, 2 g fat, 20 mg cholesterol, 4 g fiber, 1,001 mg sodium
Source:
"Savory Soups and Stews"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
- - - - - - - - - - - - - - - - - - -
|
|
member logon
