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

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

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

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Manhattan Clam Chowder

Ingredients

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