slot bet 100 Manhattan Clam Chowder – Eric Theiss

Manhattan Clam Chowder

Manhattan Clam Chowder



1⁄2 lb bacon, diced
2 onions, diced
2 carrots, diced
1 shallot, minced
1⁄2 green pepper, diced
4 celery stalks, diced small
6 6 1⁄2-oz cans chopped clams
1 cup clam broth
4 red potatoes, diced
1 bay leaf
1 28-oz can tomatoes in juice
4 sprigs thyme
1⁄4 cup chopped parsley
1⁄2 tsp. salt
1⁄2 tsp. ground black pepper


1. Place the Wonder Cooker’s Roaster Pan on the stove top. Cook the bacon over medium-high heat until brown.

2. Add the onions, carrots, shallot, green pepper, and celery and sauté for 4 mins.

3. Strain the clams and add the juice to the Roaster Pan. Set the clams aside.

4. Add the clam broth, potatoes, bay leaf, tomatoes, and thyme.

5. Simmer for 40 mins.

6. Turn off the heat and add the clams, parsley, salt, and ground black pepper.

Eric’s Tip: You can easily turn this into a cioppino-style
stew by adding a variety of fresh fish and seafood like mussels, scallops, red snapper, and king crab legs. Don’t forget the grilled bread!

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