President Nixon's Manhattan Clam Chowder Soup
Created by dienia b on September 1, 2023
- Servings: 12
- Prep Time: 40m
- Cook Time: 60m
- Recipe #41539
Ingredients
- 2 dozen hard-shell clams, shucked
- 2 ounces salt pork, diced
- 1/2 cup leeks, thinly sliced, white & light green
- 1/2 cup onion, chopped fine
- 1 clove garlic, minced
- 1/2 cup green pepper, chopped fine
- 1/2 cup carrot, diced fine
- 1/4 cup celery, chopped fine
- 2 pounds potatoes, diced (3 cups)
- 14 ounces tomatoes, chopped (1 can)
- 6 cups water
- 8 ounces clam juice, optional (1 bottle)
- 1/4 cup catsup
- 1/4 cup parsley, chopped
- 1 1/2 teaspoons dried thyme
- 1 bay leaf, crumbled, (whole leaf remove)
- 4 whole cloves
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
How to Make
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Step 1: Strain clams after shucking into bowl, watching that you don't cut yourself.
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Step 2: Keep liquor.
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Step 3: Mince hard part of clams, keep separate.
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Step 4: Chop soft part coarsely.
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Step 5: In large stockpot, saute salt pork until golden brown.
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Step 6: Add leeks and onion.
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Step 7: Saute 5 minutes.
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Step 8: Add garlic and saute for 2 minutes.
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Step 9: Add the minced clams, green pepper, carrot, celery, potato, salt, saute for 2 minutes.
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Step 10: Add 6 cups of water.
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Step 11: Bring to a boil
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Step 12: Reduce heat, cover and simmer for 10 minutes.
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Step 13: Add chopped clams and clam liquor plus enough water to make 3 cups. (Use clam juice here)
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Step 14: Add tomatoes, catsup, parsley, thyme, bay leaf, cloves, and pepper.
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Step 15: Simmer for 20 minutes.
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Step 16: Remove bay leaf and clove.
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Step 17: Season to taste.
Nutritional Facts
- 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