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Classic
New York Recipes -> Manhattan
Clam Chowder
Manhattan Clam Chowder
In the 1890s, this savory
chowder went under several names including "Coney Island
Clam Chowder" and "Fulton Fish Market Clam Chowder"
before the final name stuck ...
Ingredients:
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2 dozen Cherrystone clams |
3 carrots, chopped |
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4 strips bacon |
2 cups peeled tomatoes, chopped |
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1 onion, chopped |
1 teaspoon thyme |
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1 potato, pealed & diced |
Salt & pepper |
How to Make It:
1. Shuck or steam clams open. Save the juice
and add water to make 2 cups.
2. Chop the clams and set aside.
3. In a small frying pan, cook the bacon
until crisp, reserving the grease. Chop bacon and set aside.
4. In a large pot, add 3 tablespoons bacon
grease and add the onions, cooking until soft.
5. Stir in the clam juice, potatoes and
carrots, and simmer for 5-10 minutes.
6. Add the tomatoes and thyme, cover and
simmer for 10 minutes. Stir in the clams and cook for a
few minutes longer or until potatoes are tender.
7. Salt and pepper to taste. Pour into soup
bowls and garnish with bacon bits.
Makes about 8 cups.
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...taking
Manhattan to the Web.