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Catholic Recipe: Manhattan Clam Chowder

    INGREDIENTS

  • 3 slices bacon, diced*
  • 1-1/2 teaspoons dried thyme
  • 1 cup sliced onions
  • 3 cups cubed, pared potatoes
  • 1/2 cup diced celery
  • 5 cups hot water
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 can (1 pound 13 ounces) tomatoes
  • 1-1/2 cups diced, pared carrots
  • 3 cups clam liquid
  • 2 dozen shucked raw hard-shell clams
  • 1 Tablespoon snipped parsley
  • Details

  • Serves: 6-8
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

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
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