Manhattan Clam Chowder II

Name: Manhattan Clam Chowder II
Yield: 10 servings
Cuisine: Soups & curries
Ingredients: 2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams; 1 cup sliced celery; 2 tablespoons chopped parsley; ¼ pound salt pork, diced; 1 bay leaf; 3 medium onions, diced; ¼ teaspoon thyme; 2 cups chopped tomatoes; 2 medium potatoes, diced; 1½ quarts water; 1 cup diced raw carrots; 8–10 soda crackers; Salt to taste; Pepper to taste

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams
1 cup sliced celery
2 tablespoons chopped parsley
¼ pound salt pork, diced
1 bay leaf
3 medium onions, diced
¼ teaspoon thyme
2 cups chopped tomatoes
2 medium potatoes, diced
1½ quarts water
1 cup diced raw carrots
8–10 soda crackers
Salt to taste
Pepper to taste

Ingredients for 10 servings (4.3 kg) · the original recipe

Method

1
Strain the clam juice.
2
Put the clams through food chopper, using the coarse blade.
3
Fry pork in a heavy iron pot.
Stovetop
4
Remove pork, and sauté onions in the fat until tender and lightly browned.
5
Add tomatoes and cook for 5 minutes.
6
Add water, carrots, celery, and herbs.
7
Cover pot and gently simmer for 1½ hours.
Stovetop
8
Add clams, strained clam juice, and potatoes; cook until potatoes are tender.
9
Season with salt and pepper to taste.
10
Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once.
Stovetop

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.