Lunch
Manhattan Clam Chowder
Description
Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.
Ingredients:
- 1/4 cup finely chopped bacon or salt pork
- 1 small onion, finely chopped (1/4 cup)
- 2 cans (6.5 oz each) minced or whole clams, undrained*
- 2 medium potatoes, diced (2 cups)
- 1/3 cup chopped celery
- 1 cup water
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (14.5 oz) whole tomatoes, undrained
Directions:
- In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
- Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
- Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.
