Manhattan Clam Chowder
- 1 pound onions
- 1 1/2 green peppers
- 1 bunch leeks, chopped fine
- 1/2 pound carrots
- 1 pound celery
- 1 cup bacon fat
- 1 teaspoon thyme
- 2 teaspoons mace
- 1 teaspoon pepper
- 1 teaspoon nutmeg
- 4 teaspoons salt
- 2 teaspoons paprika
- 2 quarts water
- 1 cup tomato puree
- 2 pounds potatoes cubed
- 1 gallon clam stock
- 18 large clams
- 1/4 cup chili sauce
- 1/2 cup ketchup
- 1/4 cup Worcestershire Sauce
- 2 cups tomato pulp
- 2 cups dry mashed potatoes
Saute vegetables in bacon fat, add seasonings and blend thoroughly; add water, puree, let simmer until vegetables are almost tender; add potatoes and continue cooking until potatoes are nearly done; add clam stock, simmer slowly, add dry mashed potatoes put through a coarse sieve into the soup; add chili sauce, also ketchup. Worcestershire sauce and tomato pulp. Cook until all ingredients are well blended. Makes 2 gal. 30 servings.
Submitted by May 24, 2009
15 min
30 min
45 min