Manhattan Clam Chowder II
Manhattan clam chowder is the tomato-red, broth-based cousin of the creamy New England kind, and this version shows why it deserves its own following. Salt pork fat browns the onions, a long 1½ hour simmer builds a deep vegetable base, and the clams go in near the end so they stay tender. Ladling it over crumbled soda crackers in each bowl is a nice old-fashioned touch.
Instructions
Strain the clams and keep the juice. Put the clams through a food chopper fitted with the coarse blade, and set both aside.
Fry the diced salt pork in a heavy iron pot until it has given up its fat. Lift out the pork, leaving the fat behind.
Cook the onions in the pork fat until they are tender and lightly browned. Stir in the tomatoes and cook them for 5 minutes.
Pour in the water and add the carrots, celery, parsley, bay leaf and thyme. Cover the pot and keep it at a gentle simmer for 1½ hours.
Add the chopped clams, the strained clam juice and the potatoes. Cook until the potatoes are tender when pierced with a fork, then season with salt and pepper.
Bring the chowder to a boil. Crumble the soda crackers into individual plates, ladle the hot chowder over them, and serve at once.
Make it personal.
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