Manhattan Clam Chowder
3 dozen clams
1/4 pound thick-cut bacon, diced
1 onion, diced
2 potatoes, peeled and diced
28 ounce can peeled plum tomatoes,
chopped, with their juice
1/2 teaspoon thyme leaves
Salt and freshly ground pepper
Chopped fresh parsley and thyme sprigs for garnish
1. Shuck the clams. Measure the juice, and add enough water to make 2-1/2 cups. Roughly chop the clams.
2. Cook the bacon in a large heavy pan until crispy. Drain on paper towels. Add the the onion and potatoes to the fat in the pan and cook for 5 minutes.
3. Add the clam juice, tomatoes, and thyme, and salt and pepper to taste. Simmer for 20 minutes. Add the clams and simmer gently for 5 minutes. Serve hot, sprinkled with the bacon and garnished with parsley and thyme.
The best way to shuck uncooked clams is with a special clam or oyster knife.
Place a strainer over a bowl. Hold the clam over the strainer, insert the blade of the clam or oyster knife between the shell halves, and work it around one side to the other.
Open out the shell and detach the clam by loosening the muscle with the tip of the knife. Tip the clam and juice into the strainer.
- Sensational Soups
- By Jeni Wright
- Hardback, $19.95
- ISBN 0-385-48199-3
- Recipe reprinted by permission.
Other Vegetable Soup Recipes
- Vegetable Soup with Pistou
- Spring Vegetable Soup
- Spring Soup
- Vegetable Mulligatawny
- Double Chicken Broth with Shiitakes, Scallions, and Tofu
- Cookbook Profile Archive
This page modified February 2007