Manhattan Clam Chowder
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 380. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 pint shucked clams or two 6 1/2-ounce cans minced clams
- 3 slices bacon
- 1 cup chopped celery
- 1 cup chopped onion
- 1 28-ounce can tomatoes, cut up
- 2 cups finely chopped, peeled potatoes
- 1/2 teaspoon dried basil or marjoram, crushed
- 1/4 teaspoon pepper
Instructions
- Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving juice.) If necessary add water to juice to equal 1 1/2 cups. Set aside.
- In a large saucepan cook bacon till crisp. Remove bacon, reserving drippings. Drain bacon on paper towels; crumble. Set aside.
- Cook celery and onion in reserved bacon drippings over medium heat about 5 minutes or till tender. Drain. Stir in reserved clam juice, drained tomatoes, potatoes, basil or marjoram and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or till vegetables are tender.
- With the back of a fork, slightly mash vegetables against side of pan. Stir in clams. Return to boiling; reduce heat. Cook 1 to 2 minutes more. Sprinkle each serving with bacon.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Manhattan Clam Chowder 1.jpg" by Alexa; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Manhattan_Clam_Chowder_1.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.