🫙 From the Spice Rack
Manhattan Clam Chowder
24 ea Fresh cherrystone or chowder 4 c Water 1/4 lb Salt pork, diced 2 ea Onions, finely chopped 1 1/2 c Chopped celery 4 ea Potatoes, peeled and diced 3 c Tomato juice 1 t Salt
maineasy
Ingredients8 items
Ingredients
- 24ea fresh cherrystone or chowder
- 4cup water
- 1/4lbsalt pork, diced
- 2ea onions, finely chopped
- 11/2 c chopped celery
- 4ea potatoes, peeled and diced
- 3cup tomato juice
- 1tsp salt
Directions
- 1
24 ea Fresh cherrystone or chowder 4 c Water 1/4 lb Salt pork, diced 2 ea Onions, finely chopped 1 1/2 c Chopped celery 4 ea Potatoes, peele
- 2
Cook Time: 20 Wash the clams well and place in a kettle with the water
- 3
Simmer until the shells open
- 4
Discard any clams that "do not" open
- 5
Drain and reserve 3 cups of the broth
- 6
Saute the salt pork until it is crisp and light brown
- 7
Add the onions and celery and saute until they are translucent but not brown
- 8
Add the potatoes, reserved clam broth, tomato juice, salt ans pepper