Manhattan Clam ChowderPosted: April 10, 2017
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
- 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
- red pepper flakes
- freshly ground black pepper
- Chop the vegetables and put them in a sauce pan.
- Add water. Bring to a boil and then reduce heat. Cook for about 45 minutes or until potatoes are tender.
- Use a ladle to remove enough water to add the remaining ingredients.
- Cook the bacon separately. I microwave it.
- Add the tomatoes and tomato sauce. Break the bacon into bits and add.
- Add the spices to taste.
- Simmer for a few more minutes and serve with toasted garlic bread.
It exceeded my expectations. Terry loved it.
A success, I believe.