Manhattan clam chowder, prince solms inn
4 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Bacon; finely chopped |
| 1 | large | Onion; coarsely chopped |
| 2 | Stalk celery; coarsely chopped | |
| 1 | Red or green bell pepper; coarsely chopped | |
| 3 | tablespoons | Flour |
| 4 | cans | (6.5 oz) chopped clams |
| Water | ||
| 1 | can | (28 oz) Italian-style tomatoes; coarsely chopped |
| 2 | Fresh tomatoes; peeled, seeded and chopped | |
| 1 | tablespoon | Worcestershire sauce |
| 2 | mediums | Potatoes; coarsely chopped |
| 1 | Bay leaf | |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Ground pepper |
| 1 | dash | Cayenne pepper |
Directions
Cook bacon until crisp in large pan. Remove bacon and set aside. Cook onion, celery and pepper, covered, in drippings until soft, about 10 minutes. Remove from heat and stir in fllour. Cook, stirring, 2 minutes.
Drain juice form clams; add water to make 3 cups. Add clam juice, tomatoes, Worcestershire sauce, potatoes, seasonings and bacon. Simmer, covered, 25 minutes. Add clams; simmer 5 minutes. Serve.
From Prince Solms Inn, New Braunfels, Texas, in "America's Country Inn Cookbook". Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.