Emmas Clam Chowder

This is a Manhattan type clam chowder. Using your garden fresh or frozen tomatoes gives it a special flavor.

Step: 1

Dice bacon, cook in large saucepan with onion and celery until crisp and onion golden. Pour off most of fat.

Step: 2

Add 2 cups water, potatoes, carrots, salt, pepper, thawed tomatoes, and clam juice from cans. Simmer 1 hour.

Step: 3

Add tomato sauce and clams. Simmer 15-20 minutes or until just boiling.

Per Serving: 392 calories; protein 44g; carbohydrates 25.9g; fat 11.7g; cholesterol 115.8mg; sodium 737.7mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.