Liturgical Year : Recipes : Manhattan Clam Chowder

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:

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Food Categories (3)

Feasts (0)

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.