Manhattan-Style Clam Chowder
By Yankee Magazine|Dec 05 2007|
Fennel makes all the difference in this sophisticated chowder. The fennel flavor is subtle, barely detectable, but important.
Yield
Serves 10-12.
Ingredients
1/2 pound salt pork (the fat, salty variety)
2 medium onions, thinly sliced
2 cups cubed potatoes
1 quart water
1/2 teaspoon salt
Small piece of bay leaf
1 quart stewed tomatoes
1 quart clams, coarsely ground (include part of the juice if canned clams are used)
Dried thyme to taste 1 teaspoon fennel seed, crushed
Salt and pepper to taste
Instructions
Cut salt pork into small pieces and sauté slowly in soup kettle. Remove pork and add onions to grease, cooking slowly until onions soften. Add potatoes, water, salt, and bay leaf. Bring to boil, reduce heat, and simmer about 10 minutes. Add tomatoes and cook until potatoes are done. Add clams, thyme (start with 1/2 teaspoon), fennel, and salt and pepper. Simmer for a few minutes and serve hot.
