Unlike New England clam chowder which is milk-based, Manhattan clam chowder is tomato-based. Originally called 'New York clam chowder' or 'Fulton Fish Market clam chowder', it wasn't until the 1930s that the name Manhattan chowder became popular.

Manhatten Clam Chowder

3 slices bacon
1 large onion, minced
3 tablespoons all-purpose flour
2 (8-ounce) cans minced clams (about 2 1/2 cups)
Water
3 cups cooked tomatoes
2 cups raw diced potatoes
1/2 cup diced green pepper
1/2 bay leaf
1/4 cup catsup (ketchup)
3 tablespoons butter
Grated Wisconsin Parmesan cheese

1. In a small skillet sauté bacon. Remove bacon and crumble. Set aside.
2. Sauté onions in bacon drippings until clear, about 5 minutes.
3. Sift flour into skillet and stir until well blended.
4. Drain clams, adding enough water to clam liquid to measure 3 cups. Set aside clams.
5. In a 2 quart saucepan, heat the clam liquid and water. Blend in the onion-flour mixture. Add tomatoes, potatoes, green pepper, bay leaf, and catsup. Cover and simmer until the potatoes are tender but firm.
6. Add reserved bacon, reserved clams and butter. Simmer for 3 additional minutes.
7. Serve sprinkled with Parmesan cheese.

Makes 8 servings.

Note: Chowder is better if allowed to ripen overnight.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.