Manhattan Clam Chowder

2 quarts water
2 stalks celery, diced
1 onion, diced
2 carrots, diced
1 cup leeks
1/3 cup green pepper
1 clove garlic
1 can whole tomatoes
1 bottle clam juice
Sachet bag; tie in cheesecloth
2 tsp parsley stems, chopped
1 tsp thyme
2 bay leaves
1 tsp pepper corn, crushed

Par boil diced potatoes in clam juice and water. Place aside. Place diced vegetables in pan with vegetable oil. Saute until nearly tender, add garlic and saute briefly. Combine clams, vegetables, tomatoes and sachet bag with potatoes and stock. Simmer slowly for 1/2 hour. Remove sachet bag, season to taste and serve.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana