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Manhattan Clam Chowder
10 Quahog clams 1 medium onion, diced
2-1/2 qts. cold water 2 celery stalks, diced
4 ounces dry white wine 2 cloves garlic, diced
1 tsp. fresh thyme leaves 12 ounce can crushed tomatoes
1 bay leaf 1 pound potatoes, peeled and diced
3 ounces bacon Salt to taste
1 ounce vegetable oil Cayenne pepper to taste, optional

In a stockpot, combine the clams with the water, wine, 1/4 tsp.of the thyme, and the bay leaf. Cover, and simmer for 10 to 15 minutes, or until the clams open.
Remove the pot from the heat and let the stock rest for 10 minutes. Strain liquid, reserve broth. Remove clam meat from shells, chop and reserve in a bowl.
In another pot, cook bacon in oil, remove bacon from pot,add onion and celery. Saute until onion is translucent; then add garlic and tomatoes, cook another 5 minutes.
Add reserved broth, and heat liquid to a boil. reduce heat to a simmer, and allow to cook for 30 minutes.
In a separate pot, cook potatoes in salted water until tender. Drain and add to soup.
Add reserved clam meat and remaining thyme, season to taste. ENJOY