Manhattan clam chowder in a tomato-based sauce with potatoes, onions, carrots, celery, and a little bacon. This chowder is similar to New England Clam Chowder. Except that uses cream to produce the sauce whilst Manhattan Clam Chowder uses succulent tomatoes. Also, despite its name, it originated in Rhode Island, NOT Manhattan. Many people think of chowder as being a pale dish with herbs, but if you love tomatoes and clams then this is the dish for you. The acidity of the tomatoes contrasts against clams incredibly well. I often just serve homemade bread with this dish. It is good for dunking, mopping, wiping the bowl.
Manhattan Clam Chowder
- 2 oz salt pork cut into 1/4-inch (5 mm) dice, 50 g
- 2 cups clams fresh or canned, 500 ml
- 2 cups water 500 ml
- 1 cup claim liquer/juice 250 ml
- 6 large tomatoes peeled, seeded, chopped
- 2 large potatoes peeled and cut into 1/2-inch (1 cm) dice
- 1 large onion skinned and chopped
- 1 rib celery chopped
- 1 large carrot peeled and chopped
- 1 large green bell pepper chopped, capsicum
- 1/4 cup tomato paste 60 ml
- 1 whole bay leaf laurel
- 1/2 tsp dried thyme 2 ml
- Salt to taste
- ground pepper to taste
- Brown the salt pork in a skillet over moderate heat until golden.
- Drain on paper towels and combine with the remaining ingredients in a large saucepan.
- Bring to a boil over moderate heat, reduce the heat and simmer covered for 2 hours.
- The taste improves if refrigerated overnight.