Manhattan Clam Chowder

By Yankee Magazine

Sep 18 2007

Many New England cooks believe that Manhattan Clam Chowder, with its rosy tomato base, should never darken their dining room doors.


Serves 4-6


1/4 pound salt pork, diced
3 onions, peeled and sliced
2 cups potatoes, peeled and chopped
2 cups stewed tomatoes
1 sweet red pepper, cored and chopped
2 sprigs thyme
4 cups clam juice or water
1 cup shucked clams
Salt and pepper to taste


Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender. Add potatoes, tomatoes, red pepper, thyme, and clam juice. Bring mixture to a boiL reduce heat, and simmer partially covered, 20 minutes. Add clams and cook 5 minutes longer. Season with salt and pepper. Garnish with reserved salt pork.