President Nixon's Manhattan Clam Chowder Soup
Recipe: #41539
September 01, 2023
Categories: Leek, New England Gluten-Free, Canned Tomatoes, Clams, more
"Secrets from the White House Kitchens Cookbook by Chef John R. Hanny. Can use a 8 ounces bottle of clam juice, he probably did."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (674.2 g)
- Calories 439.4
- Total Fat - 4.5 g
- Saturated Fat - 0.9 g
- Cholesterol - 136.2 mg
- Sodium - 5034.4 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 1.7 g
- Sugars - 3.9 g
- Protein - 67.7 g
- Calcium - 200.4 mg
- Iron - 8.1 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Strain clams after shucking into bowl, watching that you don't cut yourself.
Step 2
Keep liquor.
Step 3
Mince hard part of clams, keep separate.
Step 4
Chop soft part coarsely.
Step 5
In large stockpot, saute salt pork until golden brown.
Step 6
Add leeks and onion.
Step 7
Saute 5 minutes.
Step 8
Add garlic and saute for 2 minutes.
Step 9
Add the minced clams, green pepper, carrot, celery, potato, salt, saute for 2 minutes.
Step 10
Add 6 cups of water.
Step 11
Bring to a boil
Step 12
Reduce heat, cover and simmer for 10 minutes.
Step 13
Add chopped clams and clam liquor plus enough water to make 3 cups. (Use clam juice here)
Step 14
Add tomatoes, catsup, parsley, thyme, bay leaf, cloves, and pepper.
Step 15
Simmer for 20 minutes.
Step 16
Remove bay leaf and clove.
Step 17
Season to taste.
Tips
- Clam knife
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