Catholic Recipe: Manhattan Clam Chowder
Manhattan clam chowder differs from New England clam chowder in a few ways: New England is a cream base, Manhattan has a tomato base. Manhattan also has more vegetables than New England clam chowder. Either way, they are both delicious.
DIRECTIONS
* On fast days, omit bacon and substitute 3 Tablespoons vegetable oil.
Sauté bacon until crisp in deep kettle. Stir in 1 teaspoon of thyme and the onions; cook, stirring occasionally, until tender. Add potatoes, celery, water, salt, and pepper. Simmer, covered, 5 minutes. Add tomatoes, carrots, and clam liquid. (Add water, if necessary, to make 3 cups.) Simmer, uncovered, over very low heat 1 hour. Meanwhile, pick over clams to remove any shells. Cut clams into small pieces. Add to soup mixture with parsley and 1/2 teaspoon thyme. Simmer, uncovered, 10 minutes. Add salt to taste. Makes 6 to 8 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
