Manhattan Clam Chowder (saskatchewan Style)
From mbelisle 14 years ago
- 90 minutes to make
- Serves 12
This recipe came from my mother-in-law, a prairie farm girl who never spent a day near water of any sort. It is a favourite of my husband's but I updated it a bit.
Ingredients
- 1 kg (2.2 lbs) frozen cooked clam meat, thawed shopping list
- 2 large cans diced tomatoes shopping list
- 3 cans sliced mushrooms, drained shopping list
- 6 stalks celery, sliced shopping list
- 5 large potatoes, peeled and cubed shopping list
- salt and pepper to taste shopping list
- 3 cups extra spicy clam and tomato cocktail shopping list
- 2 tbsp worcestershire sauce shopping list
- 1 lb bacon, cut into 1" pieces shopping list
How to make it
- Combine clam meat, tomatoes, mushrooms, celery, potatoes, salt,, pepper and clam/tomato cocktail in a large soup pot over high heat.
- Bring to a boil and reduce heat.
- Add worcestershire sauce and stir. Cook, stirring constantly, until potatoes are done.
- Meanwhile, cook bacon over medium heat until crisp. Drain and remove from heat.
- Stir bacon into the chowder and allow to simmer 10 minutes longer.
- Remove from heat and serve with hot fresh biscuits.
People Who Like This Dish 4
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