MANHATTAN CLAM CHOWDER|
2 strips bacon, finely diced
1 small onion, finely chopped
1 c. finely chopped celery
3 Tbsp. flour
2 c. vegetable juice cocktail
or tomato juice
1 (8 oz.) bottle clam juice
1 (8 oz.) can minced clams,
1/4 tsp. ground thyme leaves
salt and pepper to taste
In a deep 2 1/2 quart heat resistant, nonmetallic
casserole, place diced bacon. Heat, uncovered, on Full power 2
minutes or until bacon is crisp. Add chopped onion and celery
and heat, uncovered, on Full power 2 minutes or until vegeta-
bles are tender. Blend flour into vegetable mixture and stir
until smooth. Add vegetable cocktail gradually, stirring until
smooth. Add remaining ingredients. Heat, covered, on Full
power 5 minutes, stir. Heat, covered, on Full power an
additional 10 minutes. Adjust seasonings if necessary. Serves
Note: For more flavor, use 2 (8 oz.) cans minced clams.
Fresh clams may be used. Steam clams following directions.
Use 1 cup broth in soup. (Clams should be removed from the
shell and added to the soup during last 10 minutes of heating.
2 lb. steamers
1/4 c. water
Place steamers and 1/4 cup water in a cooking bag. Tie
the top of the bag with a string. Do not use metal fasteners.
Pierce 3 holes near the top of the top of the bag to allow the
steam to escape. Heat on Full power 6 minutes or until shells
Tip: The live clams can be placed in a shallow pan with
enough water to cover. Sprinkle handful of cornmeal over them
and let stand a few hours or overnight. They will absorb the
cornmeal into their systems and it will clean out any sand as
well as help in whitening the clam meat.
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