New York travel guide



New York Travel Guide

New York-style Clam Chowder


  • 2 clams.
  • 4 cups of cold water.
  • 1/2 cup of boiling water.
  • 1 cup of potatoes cut in half inch cubes.
  • 1 medium-sized onion, finely chopped.
  • 1/4 cup of diced celery.
  • 1/4 pound of salt pork, cut fine.
  • 1 cup of stewed or canned tomatoes.
  • 1/2 teaspoon of thyme.
  • 1/8 teaspoon of pepper.
  • 1/2 cup of carrot cubes cut 1/2 inches.


  • Drain the clams well.
  • Put into a kettle with the boiling water, cover firmly, and steam quickly till the shells are opened.
  • Remove the clams from the shells and chop, chopping the hard part finely, leaving the soft part large.
  • Reserve the clam liquor. In the interim, put the potatoes, carrots and celery into a kettle with the cold water and simmer 15 minutes.
  • Try out the pieces of pork, add the onion, and cook slowly 5 minutes.
  • When the vegetables have cooked 15 minutes add the clams, the clam liquor, tomatoes and thyme.
  • Cook one hour. Add the pork and onion and boil 30 minutes longer.
  • Add the pepper and more salt if required.
  • Serve with pilot crackers.
  • Note: Any considered necessary vegetable or herb may be added.

New York Recipes

 New York City Hot Dogs  New York Style Clam Chowder
 New York Knish  Waldorf Salad
 Eggs Benedict  Steak Diane
 Vichyssoise  Bloody Mary
 Lobster Newberg  General Tso's Chicken
 Reuben Sandwich  New York-style Pizza

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