Manhattan Chowder Recipe

Serves/Makes: 8 servings

Ingredients:

• 1 quart shucked quahog clams, chopped, with the juice reserved
• 1/4 pound salt pork, rind removed and diced
• 1 cup diced celery
• 3 cups roughly chopped onions
• 2 tablespoons minced parsley
• 3 cups diced potatoes
• 1 cup bottled clam juice
• 3 cups chopped fresh or canned tomatoes
• 1/4 teaspoon dried thyme
• Salt and freshly ground pepper

How to cook Manhattan Chowder:

• Blanch the salt pork in boiling water and drain. Sauté the cubes in a heavy kettle over low heat until about 2 tablespoons of fat has been rendered out. Discard the cubes.
• Add the celery and onions to the hot fat and sauté gently for about 5 minutes until the onions just begin to turn golden. Add the parsley, potatoes and clam juice, cover and simmer gently for about 15 minutes, or until the potatoes are almost tender, stirring the vegetable mixture occasionally.
• Add the tomatoes and thyme and simmer, uncovered, for an additional 5 to 7 minutes, or until the potatoes are tender.
• Add the clams and their juice, season with salt and pepper to taste and simmer gently for 2 to 3 minutes, until the clams are hot; DO NOT BOIL.
• Spoon the soup into a warmed tureen or divide it among individual soup bowls.
• Serve the Chesapeake Manhattan Chowder hot with crusty bread or crackers.

Note:
The Manhattan Chowder recipe is delicious, simple, and really easy to cook.

Comments:
Manhattan Clam Chowder has clear broth, plus tomato for red color and flavor.
Manhattan Clam Chowder was likely born near the docks of the Fulton Fish Market which lung stubbornly to the Manhattan shoreline in the shadow of the Brooklyn Bridge. You can try this for a Thanksgiving or Christmas holiday.

This recipe for Manhattan Chowder serves/makes: 8 servings

Main Ingredient: Clams 
Preparation Method: Soup/Stew
Cuisine: American