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New York Clam Chowder




Source of Recipe


the web
Assemble the following ingredients:
2 chowder clams
½ cup boiling water
4 cups cold water
1 cup ½” potato cubes
½ cup ½” carrot cubes
1 medium onion, finely chopped
¼ cup diced celery
¼ pound salt port
1 cup stewed canned tomatoes, drained
½ teaspoon thyme
1/8 teaspoon pepper

Scrub clams. Put clams in kettle with ½ cup boiling water. Cover. Steam until clam shells open. Remove clams from their shells. Chop hard part of clams finely but leave the softer portions large. Reserve the clam liquid (called clam liquor.)

In second kettle with cold water, add potatoes, carrots, and celery. Simmer 15 minutes. Add pork and onion. Cook on low heat for 15 minutes. Add clams, clam liquid, tomatoes, and thyme. Cook for 1 hour.