Recipe: James Beard's Manhattan Clam Chowder

JAMES BEARD'S MANHATTAN CLAM CHOWDER

"The biggest rift among chowder fans is the one between the New England school and the school that prefers the radically different version known as Manhattan clam chowder. It may have come to fame in New York, but it is definitely a soup of Italian or Greek heritage. It can be quite good or really horrible, depending on how well it is made. Although many diners and restaurants serve Manhattan clam chowder full of potatoes, this recipe ignores them and is much more delicate and interesting as a consequence."

3 dozen shucked medium cherrystone clams or about 2 to 3 cups with liquid
1/2 cup chopped onion
1/2 cup green bell pepper
2 cloves garlic, minced
4 thick slices bacon, fried crisp and coarsely crumbled (reserve the fat)
1 (1 pound) can stewed tomatoes
1/2 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon oregano
Salt and freshly ground black pepper

Strain the clams and reserve the liquid. With a sharp knife, finely chop the clams and set them aside.

Saute the onion, green pepper, and garlic in 3 tablespoons bacon fat over low heat until tender but not browned.

Add the reserved clam liquid, tomatoes, rice, thyme, oregano, and salt and pepper to taste. Simmer 5 minutes.

Just before serving, add the chopped clams and bring to a boil. Remove from the heat and sprinkle with the crumbled bacon and chopped parsley.

Makes 1 quart
Source: The Armchair James Beard by John Ferrone (Editor)