“Angie amazes me because she cooked, she cleaned, she kept the house spotless, she raised two sons, and in between she had the time to share and care. Her cards keep coming year after year.”
by Vivian Blake

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Manhattan Clam Chowder

Ingredients

  • 3 Slices of Bacon, diced
  • 1 ½ Teaspoons dried thyme
  • 1 Cup Sliced onions
  • 3 Cups cubed, pureed potatoes
  • ½ Cup diced celery
  • 5 Cups hot water
  • 2 Teaspoons of salt
  • 1/8 Teaspoons of pepper
  • 2 ½ Cans of tomatoes (3 ½ cups)
  • 1 ½ Cups diced, peeled carrots
  • 3 Cups clam liquid
  • 2 Dozen shucked Hawhand shelled clams
  • 1 Tablespoon of snipped parsley

Cooking Instructions

In a deep pot, sauté bacon until crisp. Stir in 1 Teaspoon of thyme, and onions. Cook until tender, stirring occasionally. Add potatoes, celery, water, salt, and pepper. Cover and simmer 5 minutes. Add tomatoes, carrots, & 3 cups of clam juice. *If short on juice add water to make up the difference. Add clams, parsley and ½ Teaspoon of thyme. Simmer uncovered 10 minutes and add salt to taste.

Ingredients

  • 3 Slices of Bacon, diced
  • 1 ½ Teaspoons dried thyme
  • 1 Cup Sliced onions
  • 3 Cups cubed, pureed potatoes
  • ½ Cup diced celery
  • 5 Cups hot water
  • 2 Teaspoons of salt
  • 1/8 Teaspoons of pepper
  • 2 ½ Cans of tomatoes (3 ½ cups)
  • 1 ½ Cups diced, peeled carrots
  • 3 Cups clam liquid
  • 2 Dozen shucked Hawhand shelled clams
  • 1 Tablespoon of snipped parsley

Cooking Instructions In a deep pot, sauté bacon until crisp. Stir in 1 Teaspoon of thyme, and onions. Cook until tender, stirring occasionally. Add potatoes, celery, water, salt, and pepper. Cover and simmer 5 minutes. Add tomatoes, carrots, & 3 cups of clam juice. *If short on juice add water to make up the difference. Add clams, parsley and ½ Teaspoon of thyme. Simmer uncovered 10 minutes and add salt to taste.