Manhattan Clam Chowder

Preparation info
  • 10 to 12

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ pound salt pork, diced
  • 2 onions, finely chopped
  • 4 potatoes, peeled and diced<

Method

  1. Sauté the salt pork until it is crisp and lightly browned. Add the onions and sauté until they are translucent but not browned.

  2. Add the potatoes, clam broth, tomato juice, salt and pepper. Bring to a boil, cover, and simmer for about fifteen minutes, until potatoes are barely tender.

  3. Meanwhile, open the fresh clams, drain them, remov