Wednesday, September 01, 2004

Recipe of the Week: Manhattan Clam Chowder

Most people are familiar with New England clam chowder (the white creamy stuff that's served on Friday nights at restaurants around the country). Not many have heard of its tomato-based alter ego, Manhattan clam chowder. If you've turned up your nose at New England chowder (which is usually quite bland and sometimes bordering on hideous), you might want to give this one a try, as it's much more savory than the white stuff. My friend Alisa loves this soup so much that I have to make her a double batch!

2 to 3 oz. bacon or salt pork, diced
1 onion, chopped fine
1 stalk celery, chopped
2 cups potatoes, peeled and chopped in 1/2" cubes
2 6 oz. cans minced clams
1 cup water
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1 15-oz. can diced tomatoes, undrained

Saute the bacon with the onion until the onion starts to turn transparent. Add remaining ingredients except for tomatoes. Bring to a boil; simmer covered 10 minutes or until potatoes are soft. Add tomatoes and serve.