Trego Family Manhattan Clam Chowder |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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This is my Grandpop Trego's recipie for Clam Chowder. Grandpop could never make anything in small batches. Make sure you have a very large pot. This makes 5 gallons of chowder. Use salt to adjust to your taste. This can be packaged and put into the freezer for later use. Ingredients:
6 cups water |
1 tablespoon salt |
30 large steamer clams |
1 large head of celery |
3 lbs onions |
5 lbs potatoes |
1 (20 ounce) can italian-style peeled tomatoes |
1 (16 ounce) can tomato soup |
2 tablespoons assorted herbs (pot herbs) |
1 lb carrot, diced |
1 bunch fresh parsley |
Directions:
1. Dice celery, onion and carots.
2. Cook raw veggies on salted water until nealy tender.
3. Add potatoes and cook until tender.
4. Mash the peeled tomatoes and add to pot.
5. Add Pot herbs and parsley.
6. Simmer for 1 hour.
7. Grind or fine chop clams and add with juice.
8. Simmer on low heat for 1 hour.
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