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Saturday, October 30, 2010

manhattan clam chowder

my grandson has a football game today and we are going to tailgate. i checked the temperature yesterday and decided it would be a good day for a chowder. i made it yesterday because i think it gets better if it 'sits a spell'.

2 dozen very large chowder clams(cherrystone)
6 slices of bacon, chopped
2 large onions, chopped
2 cups of chopped celery
4 carrots, sliced
4 cups chopped, canned tomatoes
6 cups water
6 cups diced red potatoes with skin ( i used fingerling also because it was in the pantry)
2 packets vegetable bouillon
1/2 teaspoon 'tony chagere's cajun seasoning'
1/4 cup chopped parsley
1 teaspoon fresh tarragon
salt and pepper to taste

wash the clams and shuck them, saving all of the juice. if they are difficult to open, place them on a cookie sheet in a single layer and slide them in the freezer for a half hour or so. cut the shucked clams into pieces . i use kitchen scissors but you can use a food processor if you are careful not to pulverize them. strain the juice to make sure that there are no bits of shell. set aside.

2 dozen shucked clams
          chop the onions and celery, slice the carrots and dice the potatoes. set the potatoes aside
saute the bacon to release the fat and add the celery, onions and carrots and cook ,stirring frequently  until the onions and celery are soft 
sauteing veggies with bacon
add the water, tomatoes, potatoes,seasoning,tarragon and bouillon and simmer until the potatoes are cooked. add the clam juice and return to a simmer. add clams and turn off heat. add parsley and adjust seasonings

fresh parsley from the garden
                                          this makes a big pot of soup but it does freeze well

ready to eat...enjoy!!!!


my recipe book

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