Traveling Across
America

Manhattan Clam Chowder

Home >> Recipes >> Soup Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

2 tablespoons vegetable oil
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
5 medium potatoes (about 2 pounds), peeled and diced
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (10 ounces each) baby clams, undrained
1 bottle (8 ounces) clam juice
2 tablespoons real bacon bits
1 teaspoon dried thyme

Directions:

In a 6-quart soup pot, heat the oil over medium-high heat until hot but not smoking. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, or until the onions are tender, stirring frequently. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 50 to 55 minutes, or until the potatoes are fork-tender.

Makes 3 to 4 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.