Manhattan Clam Chowder
Yield: 1 quart.
1 1/2 cups clams, canned or frozen
3 cups clam broth
1 1/2 cups potatoes, diced
2 tablespoon salt pork or bacon (optional)
1/2 cup onion, diced
1/4 cup carrots, diced
1/2 cup celery, diced
1/2 cup leeks, diced
1/4 cup green pepper, diced
2 tsp. fresh garlic, grated
2 cups canned tomatoes, diced
1 1/2 teaspoon dill
1 teaspoon basil
1/2 teaspoon white pepper
1 tablespoon parsley
Boil or steam the potatoes, cool. Saute the vegetables with the spices.
Put vegetables and potatoes in a pot. Add broth, clams, tomatoes and pork. Simmer.
Adjust seasoning to taste.
New England Clam Chowder
Yield: 1 quart.
3 1/2 cups onion, diced
1 1/2 cups celery, diced
1 tablespoon leeks, diced
2-3 cups potatoes, diced
1 1/2 cups clams, canned or frozen
1 cup milk or half and half
3 cups water, chicken stock or clam broth
1/4 cup butter
1/4 cup flour
1/2 teaspoon dill
1/8 teaspoon basil
1/3 teaspoon garlic powder
Pinch white pepper
1/8 teaspoon parsley, dried
Cut the vegetables and saute in butter. Cool. Soak up remaining butter with flour.
Boil or steam the potatoes. Combine milk and water and add to vegetables and potatoes.
Add seasonings when ready to serve.