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Recipe: Manhattan Clam Chowder, Prince Solms Inn edit
Photos
Upload a photoCreated by: Anonymous
edit Ingredients
¼ |
pound Bacon, finely chopped |
1 |
lrg Onion, coarsely chopped |
2 |
stalk celery, coarsely chopped |
1 |
Red or green bell pepper, coarsely chopped |
3 |
tablespoons Flour |
4 |
can (6.5 oz) chopped clams |
|
|
1 |
can (28 oz) Italian-style tomatoes, coarsely chopped |
2 |
Fresh tomatoes, peeled, seeded and chopped |
1 |
tablespoon Worcestershire sauce |
2 |
medium Potatoes, coarsely chopped |
1 |
|
¾ |
teaspoon Salt |
⅛ |
teaspoon Ground pepper |
1 |
dsh Cayenne pepper |
edit Preparation
Step 1 |
Cook bacon until crisp in large pan. Remove bacon and set aside. Cook onion, celery and pepper, covered, in drippings until soft, about 10 minutes. Remove from heat and stir in fllour. Cook, stirring, 2 minutes. |
Step 2 |
Drain juice form clams; add water to make 3 cups. Add clam juice, tomatoes, Worcestershire sauce, potatoes, seasonings and bacon. Simmer, covered, 25 minutes. Add clams; simmer 5 minutes. Serve. |
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