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Manhattan Clam Chowder

2 slices bacon -- finely diced
2 cups chopped onions
2 cups diced celery
1 1/2 cups diced carrots
1 clove garlic -- crushed
3 cans canned clams -- minced, undrained (3 6-1/2 oz. cans) 2 cups low-sodium chicken broth
1 cup dry white wine -- divided
1/4 cup no salt added tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon hot sauce
1 bay leaf
14 1/2 ounces canned tomatoes -- undrained & chopped
1 1/2 cups red potatoes -- peeled & cubed

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon fat in pan; set bacon aside. Add onion, celery, carrots, and garlic to bacon fat in pan; saute 5 minutes or until vegetables are tender

Drain claims, reserving juice; set clams aside. Add clam juice, broth, 3/4 cup wine and next 7 ingredients (3/4 ups wine through tomatoes) to pan; stir well. Bring to a boil; reduce heat and simmer 15 minutes

Add potato; simmer an additional 30 minutes or until potato is tender. Stir in remaining 1/4 cup wine and claims; cook until thoroughly heated. Discard bay leaf. Sprinkle bacon over chowder.

Yield 5 (2 cups servings)

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