Crowd Pleaser Manhattan Clam Chowder |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 25 |
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This recipe was given to me by a bachelor who enjoys cooking, and making large quantities when he does.. It freezes well, and he makes up many individual servings for himself. I was never very fussy about clam chowder, but have to admit, I love the flavor of this one. I think the spicey clamato juice is the key to awesome flavor. Ingredients:
3 (14 ounce) cans clam broth |
1 (28 ounce) can clams |
1 (14 ounce) can clams |
2 liters of extra spicy clamato juice |
84 ounces diced tomatoes |
1 lb bacon, diced |
2 cups dice onions |
2 cups diced carrots |
4 cups diced potatoes |
1/3 cup pot barley |
1/3 cup rice |
2 -3 drops tabasco sauce (to taste) |
pepper (to taste) |
tabasco sauce, to suit taste |
Directions:
1. Saute lightly, onions and bacon.
2. Drain clams reserving juice.
3. In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
4. When broth and clamato come to a boil, add bacon and onions.
5. Bring back to boil,then add barley, rice,and carrots.
6. Bring back to boil and then simmer for 1/2 hour.
7. Now add tobasco, pepper and potatoes.
8. Simmer again for another 45 minutes.
9. Add clams.
10. Thicken soup if desired (equal amounts of flour and water mixed together.
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