| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This meaty and hearty chowder has the surprising addition of soy sauce.

Manhatten Clam Chowder

36 whole clams
3/4 pound bacon strips
4 onions, chopped
3 tablespoons butter
4 tomatoes, seeded and chopped
2 1/2 cups chopped celery
1 1/2 cups peeled and chopped carrots
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1/2 teaspoon crushed dried thyme
1 bay leaf
3 cloves garlic, finely chopped
1 tablespoon soy sauce
4 potatoes, peeled and diced

1. Place whole clams in a kettle and cover with water. Cover the kettle, turn the heat to high, and cook the clams, shaking occasionally, until they are all open, 5 to 10 minutes. Remove the clams from their shells, and finely chop; set aside. Strain the liquid used to steam the clams and reserve.
2. In a large saucepan, saute pork strips and onions in butter until the onions are transparent, about 5 minutes. Add tomatoes and simmer for 5 minutes, stirring often. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce.
3. Stir in the clam liquid (add water to make 10 cups) and simmer, covered, for 1 hour. Add potatoes; simmer an additional 15 minutes. Add reserved clams; simmer for 8 minutes. Remove the bay leaf before serving. Remove from stove; serve hot.

Makes 10 servings.

||| Save this Recipe on Delicious |||