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Jersey Red clam Chowder Recipe for Other (Saltwater)
Jersey Red clam Chowder
4 diced bacon strips
1 cup each diced onions, celery & carrots
1 Tbs. chopped parsley
2 lbs. canned tomatoes
1-1/2 lbs. clams (or 2 jars)
2 tsp. salt
5 whole black pepper corns
2 bay leaves
1-1/2 tsp. dried thyme
4 medium diced potatoes (4 cups)
Saute bacon in a large kettle until slightly crisp. Add onions and cook for 5 minutes or until tender.
Add celery, carrots and parsley; heating and stirring for 5 minutes.
Add drained tomatoes to the kettle saving the liquid to mix later with the clam juice.
Drain clams and set aside. Combine clam juice with the liquid from the tomatoes and add enough water to make about 1-1/2 quarts. Add tomato-clam juice mixture to kettle with salt, pepper corns, bay leaves and thyme. Bring to a boil, reduce heat and simmer with cover on for 45 minutes.
Add potatoes; cover and simmer for 20 minutes.
Dice clams and add to kettle. Simmer another 15 minutes.
Serve with oyster crackers
06/26/12 03:18 PM
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