Classic Manhattan Clam Chowder

Classic Manhattan Clam Chowder

Classic Manhattan Clam Chowder

Ingredients

  • 1 pint clams
  • 1/4 cup chopped bacon
  • 1/2 cup chopped onion
  • 1/2 cup chopped green peppers
  • 1 cup chopped celery
  • 1 cup clam liquor (see recipe)
  • 1 cup diced potatoes
  • 1/4 teaspoon thyme
  • 1 teaspoon salt
  • Dash of cayenne pepper
  • 2 cups tomato juice

Instructions

  1. Drain clams and reserve the liquor. Add in enough water to make a cup. Chop the clams.
  2. Fry the bacon in a small saucepot until browned. Add in the onion, green pepper, celery; cook until tender.
  3. Add in the clam liquor, potatoes, seasonings, and the clams. Cook for about 15 minutes until the potatoes are fork tender. Add in the tomato juice, and heat until the soup is hot.
  4. Serve.
John’s motto is ‘release it unharmed or do it justice on the plate.’ Executive Chef, photographer, and surfer, John photographs ocean marine life when he’s out fishing, and creates masterpieces in the kitchen with what he keeps on deck. His photo works have been used in OEHHA Fish Advisories, National Geographic presentations, and nonprofit marine life groups. When he’s not fishing, he’s making great BBQ. Visit him at johnsheltondesigns.com, and send him a message using the contact form using the link above.