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| Manhattan Clam Chowder 1 cup of chopped onion
2/3 cup of finely minced celery
2 teaspoons of finely minced green pepper
1 clove of garlic, minced
2 tablespoons of butter or margarine
1 cup of diced potatoes
3 cups of boiling water, salted lightly
3 fresh tomatoes, peeled, seeded and diced
1 pint of freshly opened clams, minced
salt and pepper to taste
thyme
cayenne
1 teaspoon of minced parsley
3 - 4 soda crackers, coarsely crumbled |
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Simmer the onion, celery, green pepper and garlic in butter for 20 minutes. Add the potatoes and water. Cook until the potatoes are tender. Add the tomatoes, clams and their juice, salt, pepper, thyme and cayenne to taste. Bring the chowder to a boil; add the chopped parsley and pour soup into a Tureen over the crackers.
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