Bruce R Leech - 1-16-2005 at 11:09 AM
Manhattan Clam Chowder
Serves 4
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.
Shucking Clams
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.
You Say Tomatoes.....
Capt. George - 1-16-2005 at 12:22 PM
try mixing equally, regular & stewed tomatoes.......
bueno
Bruce R Leech - 1-17-2005 at 08:02 AM
thanks Capt. George ill try that sounds good.
TMW - 1-17-2005 at 12:14 PM
Bruce what would happen if you steamed the clams first.
Bruce R Leech - 1-17-2005 at 08:46 PM
you wont notice much deference, But you could lose some flavor . if you don't presteam all the flavor stays in the chowder. if you do presteam you
lose some in the steaming proses.