Manhattan Clam Chowder Recipe
This biggest different between New England and Manhattan clam chowders is that Manhattan uses tomatoes, and is not cream based.
Ingredients:
5 Cups Water
36 Chowder Clams, scrubbed
5 Slices Bacon, finely chopped
1 large Onion, finely chopped
2 large Carrots, peeled and finely chopped
2 Stalks Celery, finely chopped
3 medium Potatoes, peeled and finely chopped
1/2 Bay Leaf
1 1/4 tsp. Dried Thyme
1/4 tsp. Ground Black Pepper
1 (28 oz.) can Plum Tomatoes
2 Tbsp. Parsley, chopped
3/4 tsp. Salt
Directions:
In a large pot, boil 1 cup of water over high heat. Add the clams, reduce heat, cover the pot, and let simmer for 5 to 10 minutes, until the clams open, transferring the clams to a bowl once they open. Discard the clams that don’t open.
Once they are cool enough, remove the clams from their shells and coarsely chop, discarding the shells. Strain the clam broth through a sieve lined with paper towels into a bowl.
In the pot, over medium heat cook the bacon until it’s browned, then add the onion and cook for 5 minutes. Add the celery and carrots and cook for another 5 minutes.
Pour in the clam broth; add the potatoes, and the remaining 4 cups of water, thyme, bay leaf, and pepper, heating to boiling. Then reduce the heat, and cover the pot and let simmer for 10 minutes. Add the tomatoes with their liquid, make sure to break them up with a spoon, and simmer for another 10 minutes.
Add in the clams, and let them heat through, discard the bay leaf, and sprinkle on the parsley. Season the chowder with salt if necessary.
And Enjoy!
Yield: 6 main coarse servings
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