Submitted by: Marty from Cary, Illinois
Yield: 8 people (or more), makes about 1 1/2 gallons of soup
Use your largest stockpot, at least a 6 quart pan - makes a lot of soup! As you add each vegetable to the pan you will be adding water and cooking for about 5-8 minutes after each addition. So you add the next vegetable and add more water. The end result is that your pan is about 1 inch from the top after all the ingredients are added. This is a very easy recipe so don't worry if you've added more or less than 3 quarts of water. It will taste delicious!
1. Sauté bacon in the stockpot (preferred Teflon coated) over low heat until it browns and is almost crisp.
2. Add about 3 oz of water over bacon to stop browning.
3. Increase the heat slightly, add onion, and sauté until onions are browned then add 3 oz.of water to stop browning.
4. Add celery and carrots then add more water to cover and stir. Simmer (low boil) 5 – 8 minutes.
5. Add leeks, turnips and flat parsley then add more water to cover and stir. Simmer (low boil) 5 – 8 minutes.
6. Add potatoes and then add more water (2 qt.) to cover and stir. Simmer (low boil) for 20 minutes.
7. Add clams and clam juice. Stir and simmer a few minutes.
8. Add stewed tomatoes. Stir and simmer a few minutes.
9. Add Old Chesapeake Bay Seasoning and pepper and stir.
10. Cover the pan partially leaving room for steam to escape and simmer (low boil) for about 30 minutes.
11. Stir occasionally and you'll see that this chunky soup has become very thick.
More About This Recipe
Attention: Mike I stopped in the store about 2 weeks ago to purchase Old Chesapeake Bay Seasoning and told you about a homemade Manhattan Clam Chowder Soup recipe. Thanks for your patience - it's still cold outside so I hope you get to try it - it's sooooo good! Toni