Manhattan clam chowder

Objectionable chowder:

No self respecting New Englander would have much to do with the tomato-based chowders that evolved in the early 1900s. For them, it was a matter of pride. After all, their cream-based chowders had been popular since the 1700s throughout New England. It was only with considerable scorn that they named the tomato-based chowders Manhattan (or New York) clam chowder probably some time in the 1930s. For me, it is a difficult call. I immensely enjoy both and offer my rendition of typical tomato-based chowder. By the way, I prefer to use fresh littleneck clams. If you can find them then replace the canned clams below with 2 ½ pounds littleneck clams and follow the directions for preparation under New England clam chowder.

Ingredients (serves 5):

• 8 ounces – bacon slices, chopped
• 1 – large onion, chopped
• ½ -- green pepper, chopped
• 1 stalk – celery (including leaves), chopped
• 1 – large carrot, chopped
• ½ -- turnip, cut into approximately 1/3 inch cubes
• 2 – large russet potatoes (scrub but leave skins on), cut into 1/3 inch cubes
• 3 cups – water
• 1 teaspoon – salt
• 3 6.5-ounce cans – chopped clams with liquid
• 1/8 teaspoon – thyme
• 2 14.5-ounce cans – diced tomatoes with liquid
• 2 tablespoons - fresh Italian parsley
• Salt and pepper to taste

Celery, green pepper and onions

Potatoes, carrots, and turnips

Preparation:

Sauté the bacon in a large Dutch oven over medium heat until cooked but still soft (not crispy) – about 10 minutes. Make sure you pour off all but one tablespoon of the fat. Add onions, green pepper, and celery and cook until vegetables are cooked (about 10 to 15 minutes). Stir periodically. Add the carrots, turnips, potatoes, water, and salt (I recommend not cutting the potatoes until they are ready to put into the pot). Open the cans of clam and add the liquid reserving the chopped clams. Simmer covered over medium heat about 30 minutes (or until the potatoes and turnips are soft) stirring periodically. Add the chopped clams, thyme, and tomatoes and cook for an additional 30 minutes uncovered over low heat stirring periodically. Add the parsley and season with salt and pepper. Serve. Enjoy!

Manhattan clam chowder ready to serve

J. Botticelli