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Manhattan Clam Chowder I
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4630304
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 15 ounces (425 g) canned potatoes, or 2 small boiled potatoes
- 28 ounces (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice
- 6.5 ounces (184 g) canned chopped clams, minimum
- 2 stalks of celery
Directions
- Core the tomatoes. Remove the pale parts and the seeds; the "meat" of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful.
- Chop all non-clam ingredients to match the clams in size.
- If desired add spices. Suggestions offered include dill seed, basil, thyme, celery seed, tarragon, marjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram.
- Cook the chowder, without boiling, until the celery begins to soften.
Notes
A sturdy type of fish can be used in place of the clams; good choices include catfish, tilapia, and pollock.
Cooked rice can be substituted for the potatoes, the celery can be replaced with spinach or seaweed, and lemon juice can be added.