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.
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.
