Manhattan Clam Chowder

Time to change header shots, and I thought I'd put this up so I could see it every day and drool a while longer.

Following was the second item we served on New Years Day and, like the pulley ham, it’s easy, but I really like it. I think of Manhattan Clam Chowder as vegetable soup made with clams rather than beef, so, bacon aside, it’s very healthy. Here’s the recipe:

CROCK POT MANHATTEN CLAM CHOWDER
Nancy Doolittle
Makes 2 3/4 – 3 quarts

¼ lb bacon fried and chopped
1 large chopped onion
2 thinly sliced carrots
3 stalks sliced celery
1 tablespoon parsley flakes
28 oz. can diced tomatoes
1 ½ teaspoon salt (or salt to taste)
4 cans (8 oz) minced clams with liquid
2 whole pepper corns
1 large garlic clove minced
½ small can tomato paste
1 ½ bay leaves
1 ½ teaspoons dried thyme
3 medium potatoes diced
1 can Rotel (added by us)

Add all the ingredients to cock pot, cover and cook on low 8-10 hours.

I made a double recipe, which was too much for our crock pot, so I made it in a large pot and put it in the crockpot on warm for serving. Bev said it was too clammy, which means it was perfect - she doesn't like fish to be fishy and I keep telling her to just eat chicken.

The third item on our menu was Reuben Dip, which I had great hopes for, but was disappointed with. When I tasted the deli meat we used, I could barely tell it was corned beef, so I was concerned from the start. I believe if I had cooked a regular corned beef brisket and used some of it, the result would have been much better, but I doubt I’ll try it again. Here’s the recipe in case you want to give it a try – it did get some positive comments from our guests and I usually am pleased with recipes from the site.

Have a great day and thanks for stopping by.

Larry