Title: MANHATTAN-STYLE CLAM CHOWDER
Categories: Soups
Yield: 8 servings

4 oz Bacon ; cut small pieces
1 c Onion ; minced
2 ts Parsley ; fresh flat leaf
– finely chopped
1/2 Bay leaf
2 c Celery ; minced
1 c Green pepper ; minced
3 c Minced clams ; 16 oz cans
16 oz Clam juice ; bottled
28 oz Italian-style tomatoes
– drain (saving liquid)
– and chop
4 c Potatoes ; peel/dice
2 ts Butter
8 c -water
1/2 ts Black pepper ; freshly groun
-salt to taste
-parsley, fresh ; chopped
– for garnish

In a heavy pot cook bacon with onion, parsley, and black pepper for about 5
minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper;
cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of
clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer
for 25 minutes longer. Add the clams, tomatoes and second eight-ounce
bottle of clam juice; correct seasoning.
Add butter; sprinkle top with parsley. Serve with crusty garlic bread or
oyster crackers.

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Popularity: 6% [?]