Manhattan Clam Chowder
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 3 cans minced clams, (6½ oz / 185 g each / about 2⅓ cups)
- 3 slices bacon, finely diced
- 1 cup celery, finely diced
- 1 cup onion, diced
- 2 cups diced tomatoes
- 2 cups potatoes, diced
- 1 cup carrot, finely diced
- 1½ teaspoons salt
- ¼ teaspoon dried thyme, crushed
- black pepper, as desired
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
Instructions
- Drain clams, reserving liquid. Strain liquid through a coffee filter and add liquid to a 4 cup measuring cup, add water to make 4 cups total liquid.
- In a pot, add the bacon, onion, and celery. Cook until the onion and celery are tender but not browned.
- Add the 4 cups of clam liquid, tomatoes, potatoes, carrot, salt, pepper, and thyme. Stir together. Cover and simmer on low heat for 35 minutes.
- In a small bowl, mix together the 2 tablespoons flour and the 2 tablespoons cold water to make a smooth paste. Stir the paste into the pot. Increase heat to medium, cook and stir the chowder until it comes to a boil.
- Add the clams, reduce heat to low, simmer to heat the clams and chowder through.
- Serve and enjoy.
Notes
Low cost per serving using fresh steamed and minced clams.
