Wednesday, May 12, 2010
Manhattan-Style Clam Chowder
2 6.5-ounce cans minced clams
I used chopped clams
2 slices bacon, coarsely chopped
1 cup chopped celery (2 stalks)
1 cup chopped onion (1 large)
1 14.5-ounce can diced tomatoes with basil, oregano, and garlic, undrained
I used a can of plain diced tomatoes and added my own basil, oregano, and garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Drain canned clams, reserving juice. If necessary, add enough water to reserved clam juice to equal 2 cups. Set clams and juice aside.
2. In a large saucepan, cook bacon until crisp. Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels. Break into crumbs when cool.
3. Cook celery and onion in reserved drippings until tender. Stir in the reserved clam juice and undrained tomatoes. Add spices if you are using plain tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in clams, bacon, salt, and pepper; Heat through and serve.
I served it with homemade bread sticks. We all liked this chowder very well. Jake thought it was perfect. I thought it needed about 1 to 1 1/2 Tablespoons of tomato paste to strengthen the broth. Helen ate it, which it a positive vote in my book. If you like clams, definitely give this recipe a try.