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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, undrained 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 4. 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. Steamed Clams: 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 open. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |