We really like New England Clam Chowder around here, so I thought I'd give the Manhattan style a try too. Afterall, they're both clam chowders - if one's good, the other should be too, right? Well, as I found out, they're totally different. Instead of the creamy, dairy based New England style, the Manhattan-style Clam Chowder is more of a broth based soup. You start with a clear broth, and add in tomatoes. The addition of tomatoes is perhaps influenced by the Portuguese, who often combine seafood with tomatoes. This Manhattan-style clam chowder is completely different from your creamy New England Clam Chowder. It's actually quite tasty, but don't try making it in Maine - it's a statutory and culinary offense to add tomatoes to chowder there!
Yield: 6 servings
|2 slices||bacon, crisped and crumbled||or bacon bits|
|2||carrots, cut into thin coins|
|2 stalks||celery, sliced|
|2 cloves||garlic, minced|
|2 dozen||clams, cooked and juices retained|
|14 ounces||tomatoes, diced|
|1 pound||potatoes, chunked|
- Gather all materials.
- Cook onions, carrots, and celery in a bit of oil until fragrant, adding garlic towards the end.
- Add remaining materials and simmer until potatoes cooked.
- Crumble bacon on top (or sprinkle bacon bits on top).