Manhattan Clam Chowder
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.
3 slices bacon
1 large onion, minced
3 tablespoons all-purpose flour
2 (8-ounce) cans minced clams (about 2 1/2 cups)
3 cups cooked tomatoes
2 cups raw diced potatoes
1/2 cup diced green pepper
1/2 bay leaf
1/4 cup ketchup
3 tablespoons butter
Grated Wisconsin Parmesan cheese
- In a small skillet sauté bacon. Remove bacon and crumble. Set aside.
- Sauté onions in bacon drippings until clear, about 5 minutes.
- Sift flour into skillet and stir until well blended.
- Drain clams, adding enough water to clam liquid to measure 3 cups. Set aside clams.
- 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 ketchup Cover and simmer until the potatoes are tender but firm.
- Add reserved bacon, reserved clams and butter. Simmer for 3 additional minutes.
- Serve sprinkled with Parmesan cheese.
Makes 8 servings.
Tip: Chowder is better if allowed to ripen overnight.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.