Recipe: Manhattan Clam Chowder (with Manhattan Fish Chowder variation)

MANHATTAN CLAM CHOWDER

"This is the classic mid Atlantic clam chowder, not to be confused with New England's version. So disturbing is the inclusion of tomatoes to New Englanders that legislation was passed in Massachusetts making it illegal to add tomatoes to clam chowders. Fresh clams will, of course, make the best chowder, but, if you wish, you can substitute 3/4 cup canned clam meat and 3/4 cup bottled clam juice for the fresh clams and juices."

2 slices bacon, minced
3 dozen chowder clams, shucked, juices reserved
2 leeks, white and light green parts, diced (about 2-1/2 cups)
1 medium onion, diced (about 1-1/4 cups)
1 carrot, diced (about 1/3 cup)
1 celery stalk, diced (about 1/2 cup)
1 red bell pepper, seeds and ribs removed, diced (about 1 cup)
2 garlic cloves, minced (about 1 teaspoon)
2 canned plum tomatoes, seeded and coarsely chopped
2 yellow or white potatoes, peeled and diced (about 2 cups)
3 cups bottled clam juice
1 cup tomato juice
1 bay leaf
Pinch dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste

Cook the bacon in a soup pot over medium heat until crisp and browned, about 10 minutes.

Add the leeks, onion, carrot, celery, pepper, and garlic. Cover the pot and cook over medium low heat, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.

Add the tomatoes, potatoes, Clam juice, tomato juice, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, 15-20 minutes. Add the clams with their juices and simmer until the dams are cooked, 5-10 minutes more.

Using a shallow, flat spoon, remove any surface fat and discard. Remove the bay leaf and season to taste with salt, pepper, and Tabasco. Serve in heated bowls.

VARIATION:

MANHATTAN FISH CHOWDER
Replace the clams with 1 pound of lean, boneless fish such as fresh cod, pollock, or haddock, cut into 1-inch dice. Use fish broth instead of the clam juice.

Makes 8 servings
Adapted from source: Book of Soups by The Culinary Institute of America