Coast to Coast Cookery by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: Indiana University Press
Published: 2020-06-14T16:00:00+00:00

Manhattan Clam Chowder

Serves 4

3 tablespoons fat

½ cup chopped onions

¼ cup chopped carrots

1½ cups diced, raw potatoes

1 pint boiling water (about)

1 pint minced clams and juice

1 pint canned tomatoes or tomato juice

1 teaspoon salt (or more)

¼ teaspoon thyme

¼ teaspoon celery seed

⅛ teaspoon pepper

SAUTÉ onions and carrots in the fat in a kettle over a low flame for 10 minutes. Add diced potatoes and enough boiling water to cover all. Cook, covered, until the potatoes are almost tender (about 10 minutes). Add the tomatoes or tomato juice; bring to a boil. Add the clams and juice and the seasonings; reduce the heat. Simmer gently 10 to 15 minutes. Check the seasoning. Serve in heated soup plates, with toasted pilot crackers.

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