“I feel life is worth living when people like Angie glow amongst us...”
by Ricky Murphy

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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.