Manhattan Clam Chowder

Adapted from a recipe in the Casserole Cook Book, page 121.

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.

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Prep Time 30

Cook Time 1

Course Lunch, Main Dish, Soup

Cuisine American

Servings servings

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.

Manhattan Clam Chowder

Ingredients 1x2x3x

Instructions

Notes

Ingredients