Manhattan Clam Chowder, 1947
Manhattan Clam Chowder, 1947 is an impressive dinner. Made with 3 oz. salt pork, cut into 1/2-inch cubes, 1 large onion, chopped, 1 leek, washed and chopped, 2 medium potatoes, peeled and cubed and 4 ripe tomatoes, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Heat large pan, add salt pork and render a little of the fat. Put in onion and leek and cook over moderate heat until browned. Add potatoes, tomatoes, celery, green pepper, bay leaf, thyme, water and the clam liquor.
Season.
Bring to a boil over moderate heat; reduce and simmer 30 to 35 minutes, until vegetables are tender.
Cut clams into small bits and drop in soup.
Add caraway seed and cook soup 5 more minutes over low.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment