Title: Clam Chowder, Manhattan Style
Categories: Soup Pork Seafood
Yield: 6 Servings
| 36 | | Live clams |
| 3 | tb | Butter |
| 3/4 | lb | Pork, diced |
| 4 | | Onions, chopped |
| 4 | | Tomatoes, chopped |
| 2 1/2 | c | Chopped celery |
| 1 1/2 | c | Chopped carrots |
| 3 | ts | Fresh parsley |
| 3 | ts | Basil |
| 1/2 | ts | Thyme |
| 1 | | Bay leaf |
| 3 | | Cloves garlic, diced |
| 1 | tb | Soy sauce |
| 2 1/2 | qt | Liquid (clam cooking broth |
| | | + water |
| 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.