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Old 12-30-2010, 09:03 PM   #1
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Alix's Clam Chowder (red)

This is my Dad's famous Manhattan Clam chowder. We all try to duplicate it, but nobody makes it as well as Dad did. Must be that extra heaping spoonful of love he put into it. Here's to you Joe!

2 thick slices of side pork, diced fine
1/4 small green cabbage, shredded and minced fine
2 medium onions chopped
5-6 medium sized potatoes diced small
2 cans baby clams (add these about 15 minutes before serving)
1 large can of either tomato juice or clamato juice
stock or water to fill the pot

Put your side pork in the dutch oven and fry it til the fat has mostly been rendered, toss the onions in next and fry til soft. Add the cabbage and saute til it gets limp. Next add the potatoes and fry a bit. You may need to add a bit of bacon grease or oil to keep stuff from sticking if your side pork is quite lean. Once everything has gone into the pot, pour in your tomato/clamato juice and turn the element to low. If the juice doesn't fill your dutch oven nearly to the top, add some stock or water to bring it to the top. Let simmer on your stove all day. Remember - every time you sample you must add something else back into the pot!

Clams go in about 15 minutes before serving. I usually toss them in, then start cutting the french bread and setting the table. When thats all done, its ready to serve.

*Note: Its important to make sure that all the "stuff" is cut into nice small pieces. I've made this and NOT been careful to make it small and it makes it REALLY messy and sloppy to eat. This is a great soup to have ready after a long day of tobogganing or skiing or whatever outdoor sport you like. Very filling and warm.

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Old 12-30-2010, 10:05 PM   #2
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Copied and pasted...sounds so good!
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Old 12-30-2010, 10:12 PM   #3
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It is good. And pretty danged easy too. Let me know if you try it.
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Old 12-30-2010, 11:07 PM   #4
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Ohh, I might try this this winter. I used to love Campbells Manhattan and then the recipe changed. I use V8 or Clamato to make soup and stews quite often, so this fits the bill!
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Old 12-30-2010, 11:31 PM   #5
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Quote:
Originally Posted by Alix View Post
It is good. And pretty danged easy too. Let me know if you try it.
I'll be cutting the recipe in half, somebody else here doesn't care for red Clam chowder, but I love it. It's been too long!
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Old 12-30-2010, 11:39 PM   #6
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looks interesting, alix. i've never used cabbage in my red (manhattan) clam chowder, nor tomato juice. sounds good and easy to make.

copied and saved... thanks.
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Old 12-30-2010, 11:53 PM   #7
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Quote:
Originally Posted by buckytom View Post
looks interesting, alix. i've never used cabbage in my red (manhattan) clam chowder, nor tomato juice. sounds good and easy to make.

copied and saved... thanks.
Love to see your recipe and give it a go. Did you get my PM about the chicken?

Quote:
Originally Posted by PrincessFiona60 View Post
I'll be cutting the recipe in half, somebody else here doesn't care for red Clam chowder, but I love it. It's been too long!
Its great for lunches...just saying! And it freezes well too.
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Old 12-31-2010, 12:15 AM   #8
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i got your chicken recipes, thanks very much. will i need one of those gigantic canadian weightlifter chickens that you get to make them?

lol, j/k.

ok, i'll post my recipe for manhattan clam chowduh in it's own thread.
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Old 12-31-2010, 12:17 AM   #9
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[QUOTE=buckytom;953150]i got your chicken recipes, thanks very much. will i need one of those gigantic canadian weightlifter chickens that you get to make them?

lol, j/k.

ok, i'll post my recipe for manhattan clam chowduh in it's own thread.[/QUOTE]


Yes please!
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cabbage, clams, manhattan, potluck, recipe, side pork

Alix's Clam Chowder (red) [FONT=Comic Sans MS]This is my Dad's famous Manhattan Clam chowder. We all try to duplicate it, but nobody makes it as well as Dad did. Must be that extra heaping spoonful of love he put into it. Here's to you Joe! 2 thick slices of side pork, diced fine 1/4 small green cabbage, shredded and minced fine 2 medium onions chopped 5-6 medium sized potatoes diced small 2 cans baby clams (add these about 15 minutes before serving) 1 large can of either tomato juice or clamato juice stock or water to fill the pot Put your side pork in the dutch oven and fry it til the fat has mostly been rendered, toss the onions in next and fry til soft. Add the cabbage and saute til it gets limp. Next add the potatoes and fry a bit. You may need to add a bit of bacon grease or oil to keep stuff from sticking if your side pork is quite lean. Once everything has gone into the pot, pour in your tomato/clamato juice and turn the element to low. If the juice doesn't fill your dutch oven nearly to the top, add some stock or water to bring it to the top. Let simmer on your stove all day. Remember - every time you sample you must add something else back into the pot! :wink: Clams go in about 15 minutes before serving. I usually toss them in, then start cutting the french bread and setting the table. When thats all done, its ready to serve. *Note: Its important to make sure that all the "stuff" is cut into nice small pieces. I've made this and NOT been careful to make it small and it makes it REALLY messy and sloppy to eat. This is a great soup to have ready after a long day of tobogganing or skiing or whatever outdoor sport you like. Very filling and warm. [/FONT] 3 stars 1 reviews
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