Soup Recipies Recepies

Clam Chowder, Manhattan Style

Categories: Soups/stews
Yield: 6 Servings

• 36 Live clams
• 3 tsp Basil
• 3 Tbsp Butter
• 1/2 tsp Thyme
• 3/4 lb Pork, diced
• 1 Bay leaf
• 4 Onions, chopped
• 3 Cloves garlic, diced
• 4 Tomatoes, chopped
• 1 Tbsp Soy sauce
• 2 1/2 cup Chopped celery
• 2 1/2 qt Liquid (clam cooking broth
• + water
• 1 1/2 cup Chopped carrots
• 3 tsp Fresh parsley
• 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers.

Fast Clam Chowder

Title: Fast Clam Chowder
Categories: Seafood, Soups
Yield: 1 Pot

• 2 Tbsp Butter
• 4 6.5-oz cans minced clams
• Pepper to taste
• 5 Potatoes; diced
• 1 cup Onions; chopped
• 2 cup Water
• 2 cup Milk
• 2 tsp Salt
• 1 Tbsp Cornstarch
• 2 tsp Parsley
• 1 pinch Sage
• 1 pinch Thyme

Melt butter in saucepan. Add onions and saute until amber. Drain the liquid from clams and add to the saucepan, reserving meat. Add water, salt, pepper, spices, and cornstarch and stir well. Add potatoes. Cover and cook at a quick simmer for 10 minutes. Uncover and add milk and clams. Cook, stirring constantly, until the chowder simmers. Do not boil.