Manhattan Clam Chowder recipe, SeaFoods recipe

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Manhattan Clam Chowder

Category: SeaFoods
Author: Bob
Added On: 10/4/2009
Viewed: 375
Rating: Manhattan Clam Chowder has been rated 5.00 by 1 users

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Ingredients

6 medium sized onions, chopped
6 potatoes, cut in 1/2" cubes
1 quart clams
1/2 lb. salt pork, sliced
1 pint tomatoes, canned or fresh ripe
salt and pepper
1 or 2 rolled crackers (optional)

Instructions

In a heavy Dutch oven, fry out strips of salt pork over low heat, then chop and return to pot. Brown onions in the salt pork.

Add potatoes, then broth of clams. Add tomatoes, then the chopped clams. Fill pot with water to cover the clams and then simmer for 1 hour or more, stirring to prevent sticking occasionally.

Cooks Note: We usually add clams near the end of the cooking to prevent them from becoming tough and rubbery.

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