Calicolady
New member
Cal's Manhattan Red Clam Chowdr
(serves 8-10)
4 strips of bacon cut into small pieces
1 TBS. olive oil
4 garlic cloves, finely minced
1 large onion, chopped small
4 medium potatoes, peeled and diced into cubes
4 carrots, peeled and diced into cubes
3 celery stalks, diced
1 - 10 can of corn, liquid drained (optional)
1 - 28 oz. can crushed, peeled tomatoes
2 TBS. tomato paste
2 - 6 oz. bottles of clam juice
1 cup white wine
4 cups of water
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1/4 tsp. dried oregano
2 bay leaves
2 tsp. fresh parsley, chopped
4 lbs. fresh clams, or 6 - 10oz. cans of chopped clams
Open and remove fresh clams from shell. Discard shells.
Rinse, drain and chop clams and refridgerate until ready to use.
In a large stock/soup pot cook bacon until browned.
Add olive oil, onion and garlic and cook until soft.
Add everythng else, except clams and stir until paste is
well blended while on high heat.
When liquid reaches a boil, reduce heat to a simmer and
cook for 1 hour.
Add clams and continue to simmer 15 more minutes.
(tastes better if you wait a day to serve, but if waiting for second day, don't add clams until heated again, then add clams and simmer, as before for 15 minutes)
(serves 8-10)
4 strips of bacon cut into small pieces
1 TBS. olive oil
4 garlic cloves, finely minced
1 large onion, chopped small
4 medium potatoes, peeled and diced into cubes
4 carrots, peeled and diced into cubes
3 celery stalks, diced
1 - 10 can of corn, liquid drained (optional)
1 - 28 oz. can crushed, peeled tomatoes
2 TBS. tomato paste
2 - 6 oz. bottles of clam juice
1 cup white wine
4 cups of water
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1/4 tsp. dried oregano
2 bay leaves
2 tsp. fresh parsley, chopped
4 lbs. fresh clams, or 6 - 10oz. cans of chopped clams
Open and remove fresh clams from shell. Discard shells.
Rinse, drain and chop clams and refridgerate until ready to use.
In a large stock/soup pot cook bacon until browned.
Add olive oil, onion and garlic and cook until soft.
Add everythng else, except clams and stir until paste is
well blended while on high heat.
When liquid reaches a boil, reduce heat to a simmer and
cook for 1 hour.
Add clams and continue to simmer 15 more minutes.
(tastes better if you wait a day to serve, but if waiting for second day, don't add clams until heated again, then add clams and simmer, as before for 15 minutes)
