🫙 From the Spice Rack
manhattan clam chowder
Manhattan Clam Chowder 1/4 cup margarine or butter 1 small onion, finely chopped 2 cans minced or whole clams, drained (reserve liquid)* 2 cups finely chopped potatoes 1 cup water
sideeasy
Ingredients8 items
Ingredients
- 1/4cupmargarine or butter
- 1small onion, finely chopped
- 2canminced or whole clams, drained (reserve liquid)*
- 2cupfinely chopped potatoes
- 1cupwater
- 1/3cupchopped celery
- 2teaspoonsnipped parsley
- 1teaspoonsalt
Directions
- 1
Manhattan Clam Chowder 1/4 cup margarine or butter 1 small onion, finely chopped 2 cans minced or whole clams, drained (reserve liquid)* 2 c
- 2
Drain clams, reserving liquid
- 3
Stir clam liquid, potatoes, water and celery into onion
- 4
Cover and cook until potatoes are tender, about 10 minutes
- 5
Stir in clams and remaining ingredients
- 6
Break up tomatoes with fork
- 7
Heat to boiling, stirring occasionally
- 8
1 pint shucked fresh clams with liquid can be substituted