Tuesday, April 20, 2010

Manhattan Clam Chowder

6 slices bacon (diced)
1 cup chopped onion
2 large potatoes (peeled and diced)
1 teaspoon salt
8 ounces clam nectar
2 cans (8 ounces each) minced clams
1 can (1 pound) tomatoes
1/2 teaspoon thyme

Saute bacon until crisp and set aside. Stir onion into bacon drippings and saute until soft. Add potatoes, salt, and clam nectar. Cover and simmer for 15 minutes or until potatoes are tender. Stir in clams, tomatoes, thyme, and cooked bacon. Simmer for 15 minutes. Garnish with finely cut chives.

This clam chowder recipe will serve 4 to 6.

Source: Gramma Cookie's Kitchen

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