Manhattan Clam Chowder

When I make clam chowder, I have always made the traditional New England clam chowder. But on a recent evening Terry suggested that she would like Manhattan clam chowder. The only Manhattan clam chowder I have ever made was out of a can, but I was up for the challenge. I pulled out my laptop and opened my recipe database. The only recipe for Manhattan I had was from the illustrious Sam Sifton of the New York Times Magazine. (Yes, I know there’s a gazillion recipes online.) Sam’s recipe called for fresh clams, which I don’t have access to and wouldn’t use if I did. So, as usual, I did my own thing, but for the most part I followed Sam’s list of ingredients.

Manhattan Clam Chowder

makes about 4 servings

Ingredients

• 2 Yukon Gold potatoes
• 1 bell pepper
• 1 large carrot
• 2 celery stalks
• 3 strips of bacon
• 1 15 oz can of diced tomatoes
• 1 8 oz can of tomato sauce
• 2 cans of diced clams
• thyme
• oregano
• basil
• red pepper flakes
• freshly ground black pepper

Procedure

1. Chop the vegetables and put them in a sauce pan.
2. Add water. Bring to a boil and then reduce heat. Cook for about 45 minutes or until potatoes are tender.
3. Use a ladle to remove enough water to add the remaining ingredients.
4. Cook the bacon separately. I microwave it.
5. Add the tomatoes and tomato sauce. Break the bacon into bits and add.
6. Add the spices to taste.
7. Simmer for a few more minutes and serve with toasted garlic bread.

It exceeded my expectations.  Terry loved it.

A success, I believe.