Esta es una exhibición prevé de cómo se va ver la receta de 'Manhattan Clam Chowder' imprimido.

Receta Manhattan Clam Chowder
by Kathleen DeLong

Manhattan Clam Chowder

This soup tastes good immediately, but it will taste even better the next day!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 3 (8oz) cans minced clams
  • 5 bacon slices - brown
  • 2 ½ C diced onions – add to bacon, cook until tender
  • 1 ½ C diced carrots
  • 1 C diced celery
  • 2 T chopped parsley
  • 2 C diced potatoes
  • 1 (28oz) can crushed tomatoes
  • 1 bay leaf
  • 4 tsp salt
  • 1 tsp thyme
  • ¼ tsp pepper
  • 5 C water

Direcciones

  1. Brown bacon in stock pot.
  2. Add onions and cook until tender.
  3. Add remaining ingredients to bacon and onion.
  4. Heat until boiling.
  5. Reduce heat.
  6. Simmer 40 minutes.
  7. Stir in clams (do not drain).
  8. Remove bay leaf.