Title: Manhattan Clam Chowder
Categories: Soup Pork Seafood
Yield: 8 Servings
| 1/4 | c | Finely cut-up lean salt |
| | | Pork or bacon, or margarine |
| | | Or butter |
| 1 | sm | Onion, finely chopped |
| | | (about 1/4 c.) |
| 2 | cn | (8 oz. ea) minced or |
| | | Whole clams* |
| 2 | c | Finely chopped potatoes |
| 1 | c | Water |
| 1/3 | c | Chopped celery |
| 1 | cn | (16 oz.) whole tomatoes |
| 2 | ts | Snipped parsley |
| 1 | ts | Salt |
| 1/4 | ts | Dried thyme leaves |
| 1/8 | ts | Pepper |
Cook and stir salt pork and onion in large kettle until pork is crisp and
onion is tender. Drain clams, reserving liquid. Add clam liquid,
potatoes, water and celery to pork and onion. Cook until potatoes are
tender, about 10 minutes. Add clams, tomatoes (with liquid) and the
remaining ingredients. Heat to boiling, stirring occasionally. Serve with
assorted crackers if desired. *1 pint shucked fresh clams with liquid can
be substituted for the canned clams. Chop clams and add with the potatoes.
Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper
with the onion. Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2
c. green peas with the potatoes. Add broken soda crackers and 1 T.
margarine or butter just before serving.