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  • Manhattan clam chowder

    +2
    Love it
    4 posts, 4 voices, 643 views, started Jan 4, 2013

    Posted on Friday, January 4, 2013 by Cynthia Schmidt

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    • Diamond
      Offline
      Ambassador

      I love clam chowder but the creamy variety is too high in fat for me. I’m making my tomato based clam chowder right now.

      1 14 oz can chopped tomatoes
      3 carrots
      3 celery
      3 garlic
      1 large potato
      2 bay leaves
      parsley
      fresh cracked black pepper
      1 quart stock

      I’ll simmer that for half an hour. An hour before dinner, strain canned clams and set the clams aside. Strain the clam juice through cheese cloth or a coffee filter to remove any sand and add the juice to the soup. Bring it to a boil. Turn it down to a simmer and add the clams. Simmer just for a few minutes so the clams don’t get tough. Serve with a salad and crusty bread.

      I bought a very large can of clams - 51 ounces. I’m using half of it so the soup is really full of clams. The other half I’m using to make clam sauce for pasta.

      If you‘re buying smaller cans of clams, use three or four of the 6.5 ounce cans, doing the same thing with the juice. I also sometimes throw in a small can of whole baby clams if I can find them.

      +2
      Love it


      •  



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