Name: Manhattan Clam Chowder
Yield: 10 to 12 servings
Cuisine: United States
Ingredients: 3 cups tomato juice; 3 cups Clam Broth; 2 dozen fresh cherrystone clams or 3 cups drained canned chopped clams; 2 onions, finely chopped; 4 potatoes, peeled and diced; ¼ teaspoon freshly ground black pepper; ¼ pound salt pork, diced; 1 teaspoon salt; ½ teaspoon dried thyme

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

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.

Meanwhile, open the fresh clams, drain them, remov

Manhattan Clam Chowder

Ingredients

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