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Results 31 - 40 of 104 for manhattan clam chowder
Saute bacon. In a large ... water, 1/2 cup clam juice, tomatoes, potatoes, carrots and ... 3 cans of clams; heat 5 minutes more. Serves 6 to 8.
*Note: If you use canned clams, add these with liquid ... 15 minutes. If chowder is thicker than you like ... chowder is made day before serving.
1. In a 4 quart ... tender. 2. Drain clams reserving liquid. 3. Add clam ... seeds as added to soup. 5. Add clams and simmer for 1 1/2-2 hours.
Cook the salt pork slowly ... from heat, add clams and clam liquid. Cover and ... and simmer about five minutes. Sprinkle with parsley and serve.
Drain clams; reserve liquid. Fry bacon ... and heat through for 5 minutes. Do not over cook as clams may get tough. Makes 8 (8 ounce) servings.
Sauté bacon in a deep ... the tomatoes and clam liquid. (If you don't have ... small pieces. After chowder simmers for 1 hour, add ... Makes 6 generous servings.
Saute bacon and onion in ... Add liquid from clams, water, carrots, potatoes, celery, ... you like it more tomatoy add additional tomato sauce.
Fry bacon until crisp in ... water, vegetables, ketchup, clams, and seasonings. Cover and simmer 40 to 45 minutes or until vegetables are tender.
Place bacon in 3 quart ... minutes. Stir reserved clam liquid into bacon drippings. Set ... longer. Let stand covered several minutes before serving.
Partially cook bacon; add celery ... Add 3 cups clam juice and water. Add remaining ... to boiling and stir. Add clams to heat. Serves 6 to 8.
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