Clam Chowder Recipe

• 2 Bacon Strips (diced)
• 1 cup Onion (chopped)
• 2 tbsp All-Purpose Flour
• 2 cans minced Clams
• 1 cup Water
• ½ tsp Salt
• ¼ tsp dried Thyme
• ¼ tsp dried Savory
• 1/8 tsp Pepper
• 4 medium Potatoes (peeled and cubed)
• 2 cups Milk
• 2 tbsp fresh Parsley (minced)

• Place the bacon strips in a 3 qt. saucepan and cook until they turn crisp.
• Remove the bacon and set aside.
• Add onion in the bacon drippings. Sauté until tender.
• Add flour and mix until smooth.
• Drain the clams and reserve the juice.
• Add water and slam juice to the saucepan. Stir and cook on medium heat, till the mixture turns smooth and bubbly.
• Add salt, thyme, savory, pepper and potatoes. Boil the mixture.
• Reduce heat and cover the pan. Simmer the preparation for 25 minutes, till the potatoes turn tender, stirring occasionally.
• Add bacon, milk, clams and parsley. Heat the soup well.
• Ladle into soup bowls and serve hot.

Manhattan Style Clam Chowder

• 4 cans minced Clams
• 2 cans crushed Tomatoes
• 2 cans diced Tomatoes
• 7 Carrots (sliced)
• 1 stalk Celery (diced)
• 8 Potatoes (cubed)
• 1 Red Bell Pepper (chopped)
• 1 Green Bell Pepper (chopped)
• 1 tbsp dried Oregano
• 1 tbsp dried Basil
• 2 tbsp Worcestershire Sauce
• 3 drops Hot Pepper Sauce
• ½ tsp Onion Powder
• Salt (to taste)
• Black Pepper (ground, to taste)

• Place a large stock pot on fire and combine crushed tomatoes, diced tomatoes and clams together with their juices.
• Add in oregano, basil, Worcestershire sauce, hot pepper sauce and onion powder. Stir well and simmer for 30 minutes.
• Add carrots, celery, potatoes, red bell pepper and green bell pepper. Simmer for another 2 to 3 hours, stirring occasionally.
• Season with salt and black pepper.
• Serve hot.

• 6 slices Bacon
• ½ cup Carrots (diced)
• ½ cup Celery (chopped)
• ½ cup Onion (finely diced)
• ¼ cup All-Purpose Flour
• 1 tbsp Cornstarch
• ½ tsp Salt
• ¼ tsp Black Pepper (ground)
• 3 (8 ounce) cans Clams
• 2 (8 ounce) jars Clam Juice
• 4 cups Milk
• 1 cup Potatoes (cubed)
• 8 ounce White Cheddar Cheese (shredded)
• 2 tbsp fresh Parsley (chopped, for garnishing)

• Place the bacon in a heavy stock pot and cook on medium heat until crisp.
• Remove the bacon and drain on paper towels.
• Crumble the bacon and set aside.
• Drain the clams from the cans and reserve the juice.
• Combine carrot, celery and onion in the bacon drippings in a large saucepan. Cook till the onion turns transparent.
• Add flour, cornstarch, potatoes, salt and pepper. Stir well and cook till the mixture turns bubbly.
• Combine the reserved clam liquor and clam juice to measure 3½ cups.
• Pour the clam juice to the vegetable mixture.
• Boil the mixture and simmer till the mixture thickens, stirring occasionally.
• Add clams, potatoes and white Cheddar cheese. Stir till the cheese melts.
• Sprinkle the reserved crumbled bacon.
• Garnish with chopped parsley and serve.