Manhattan Clam Chowder

There are two types of clam chowder, the one most are familiar with is Boston or New England Clam Chowder which is the white and there are many recipes for it, the other is rarely seen any more and is called Manhattan Clam Chowder and it is red.

When I was a child many restaurants served both but I guess the red fell out of favor.

I personally prefer Manhattan Clam Chowder and after searching on the net for recipes and trying many of them, this is by far the best one I have ever had.

Manhattan Clam Chowder

5 bacon slices, diced
2-1/2 cups diced onions
1-1/2 cup diced carrots
1 cup diced celery
2 Tablespoons chopped parsley
5 cups water
2 cups diced potatoes
3 dozen clams, shucked with liquid reserved
1 large can (~3 pounds) chopped clams, drained and liquid reserved
1-28 ounce can tomatoes (stewed)
1 teaspoon salt
1 teaspoon thyme
1 bay leaf
1/4 teaspoon pepper

in a 5 quart dutch oven, over medium heat, fry bacon until almost crisp;
push to side of pan.

Add onions and cook until tender, about 10 minutes.

Add carrots, celery, parsley and cook 5 minutes.

Add water, potatoes, clam liquid, tomatoes, bay leaf, salt, thyme, and pepper.

Heat to boiling. Reduce head to low and simmer 20 minutes, stirring often

Add clams and simmer 5 more minutes.

Makes 8 servings or 14 cups.


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