I’ll Take Manhattan Chowder

Name: I’ll Take Manhattan Chowder
Yield: 6 portions
Ingredients: 24 cherrystone clams, shucked, in their liquid; 1 can (15 ounces) plum tomatoes; ½ cup chopped carrots; ½ cup chopped leeks; ½ cup Chopped green bell pepper; ½ cup Chopped celery; 1 cup Chopped onions; 2 tablespoons unsalted butter; 6 slices bacon, cut into 1 inch pieces; 1 cup Berta’s Chicken Stock or canned broth; ½ teaspoon dried thyme; 1½ cups diced peeled potatoes; Salt and freshly ground black pepper, to taste; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

There are two different philosophies on clam chowder, and the twain shall never agree on which is best. But for the times you’d like your clams in a sweet tomato soup, here’s our best.

Ingredients

6 slices bacon, cut into 1 inch pieces
2 tablespoons unsalted butter
1

Soup
Gluten-free

Method

In a large soup pot, sauté the bacon until it is soft and has rendered fat, about 5 minutes. Do not let it brown.
Add the butter. When it has melted, add the onions, celery, green pepper, carrots, and leeks. Cook over low heat until tender, about 10 minutes.
Drain the clams, reserving the liquid. Coarsely chop the clams, and set aside.
Add t