Manhattan Clam Chowder
Photo: stu_spivack, CC BY-SA 2.0
Manhattan clam chowder is a tomato-based clam soup with potatoes and celery, and it is lighter and brighter than the cream version from New England. Despite the name, it appears to have come from Rhode Island, where restaurants often serve red and white chowders side by side. This version keeps the pot simple and relies on chopped clams and good tomatoes. Cook it gently, never boiling, so the clams stay tender.
Instructions
Core the tomatoes and remove the pale parts and the seeds, keeping only the fleshy part. If you are using canned tomatoes, a strainer makes this job easier.
Chop the tomatoes, potatoes and celery so the pieces are about the same size as the chopped clams.
If you like, season the pot with dill seed, basil, thyme, celery seed, tarragon, marjoram, or fresh cilantro, alone or in combination. Oregano can stand in for the marjoram.
Combine everything in a pot and cook it gently without letting it boil. It is ready when the celery has started to soften.
Make it personal.
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