Most of you probably think that New England Clam Chowder is the be all and end all of chowders and blah blah blah there’s no other way to do it but GUESS WHAT I DON’T LIKE CREAM BASED SOUPS so without further ado I present to yall one of the greatest most amazing recipes for Manhattan Clam Chowder, presented by one of the most greatest most amazing grocery stores on Earth, Stew Leonard’s. It is delicious.
COOKING INSTRUCTIONS :
1. In a pan over medium-high heat, cook the bacon until it is crisp. Remove the bacon and drain the majority of the grease. Leave more or less, depending on how much you’re comfortable with (I usually leave a tablespoon or two at most).
2. Add the onions to the remaining grease and cook until golden. Add all of the
other ingredients except the clams and the potatoes and cook for
15 minutes, stirring frequently.
3. Add the potatoes and clams and simmer until the potatoes are tender. Add salt and freshly ground black pepper and taste.
(photo not by me coz my camera is horrible)