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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 Cassyjean - Torrington, CT May 24, 2009 15 min 30 min 45 min


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