Manhattan Clam Chowder
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 dozen hard-shell clams, shucked
2 ounces salt pork, diced
1/2 cup thinly sliced leaks
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green pepper
1/2 cu diced carrot
1/4 cup chopped celery
3 cups diced potato
1 cup canned tomatoes
1/4 cup catsup
1/4 cup chopped parsley
1-1/2 teaspoons thyme
1 bay leaf, crumbled
4 whole cloves
2 teaspoons salt
freshly ground black pepper
Strain clams, keep liquor. Mince hard part of clams, chop soft part coursely. Saute salt pork until golden brown. Add leeks, onion, and garlic and saute for 5 minutes. Add minced clams, green pepper, carrot, celery, potato, salt, and 6 cups of water. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Add chopped clams and clam liquor plus enough water to make 3 cups. Add tomatoes, catsup, parsley, thyme, bay leaf, cloves, and pepper. Simmer for 20 minutes.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 dozen hard-shell clams, shucked
2 ounces salt pork, diced
1/2 cup thinly sliced leaks
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green pepper
1/2 cu diced carrot
1/4 cup chopped celery
3 cups diced potato
1 cup canned tomatoes
1/4 cup catsup
1/4 cup chopped parsley
1-1/2 teaspoons thyme
1 bay leaf, crumbled
4 whole cloves
2 teaspoons salt
freshly ground black pepper
Strain clams, keep liquor. Mince hard part of clams, chop soft part coursely. Saute salt pork until golden brown. Add leeks, onion, and garlic and saute for 5 minutes. Add minced clams, green pepper, carrot, celery, potato, salt, and 6 cups of water. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Add chopped clams and clam liquor plus enough water to make 3 cups. Add tomatoes, catsup, parsley, thyme, bay leaf, cloves, and pepper. Simmer for 20 minutes.
Serves 6.
