Soup Recipes

Clam Chowder, Manhattan Style

Categories: Soups/stews
Yield: 6 Servings

• 36 Live clams
• 3 tsp Basil
• 3 Tbsp Butter
• 1/2 tsp Thyme
• 3/4 lb Pork, diced
• 1 Bay leaf
• 4 Onions, chopped
• 3 Cloves garlic, diced
• 4 Tomatoes, chopped
• 1 Tbsp Soy sauce
• 2 1/2 cup Chopped celery
• 2 1/2 qt Liquid (clam cooking broth
• + water
• 1 1/2 cup Chopped carrots
• 3 tsp Fresh parsley
• 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers.

Fast Clam Chowder

Title: Fast Clam Chowder
Categories: Seafood, Soups
Yield: 1 Pot

• 2 Tbsp Butter
• 4 6.5-oz cans minced clams
• Pepper to taste
• 5 Potatoes; diced
• 1 cup Onions; chopped
• 2 cup Water
• 2 cup Milk
• 2 tsp Salt
• 1 Tbsp Cornstarch
• 2 tsp Parsley
• 1 pinch Sage
• 1 pinch Thyme