Anyone have a really good Manhattan Clam Chowder Recipie 2742

Ron Gould

Since no one wants to post a recipe, here's a fish stew recipe of mine that you should be able to modify to make clam chowder. Mainly, use clams instead of the fish and add a bottle of clam juice. I can't remember if clam chowder is supposed to have a little bacon or salt pork in it, but how could that not be good? Add a sliced carrot if you like carrots. Etc.

Use largish red potatoes. Your potatoes fell apart because you used Russets.

Bob's Whitefish, Tomato, and Potato Stew

1 (15 oz) can sliced stewed tomatoes (or diced Italian style tomatoes) 2 tomato cans of water 2 chicken bouillon cubes 2 bay leaves generous pinch of thyme 1/2 medium white or yellow onion, chopped 1 or 2 ribs of celery, thinly sliced 3 or 4 waxy potatoes, peeled and diced small 1 sliced fresh jalape–o (optional) 4 or 5 frozen whitefish fillets pinch of basil or marjoram black pepper, to taste red pepper flakes, if you didn't use the jalape–o

Put tomatoes, water, bouillon, thyme, bayleaves, and vegetables in large saucepan. Cook uncovered until potatoes are soft. Stir vigorously so potatoes will shed a little starch and thicken the broth. Chop the frozen fillets into large pieces and add to the pot, along with basil or marjoram. Cook over medium heat until the fish is flaky, and stir to break up the fish a little. Adjust seasonings with salt, black pepper, and maybe a pinch of sugar or dash of worchestershire sauce.

Notes: I didn't peel the potatoes on the first batch and that was a mistake; they cooked off of the potatoes and were unpleasant in the soup.

-- Best regards, Bob