Prep 20 mins
Cook 1 hr 15 mins
Good old Manhattan Clam Chowder. I've heard that some claim this chowder originated on Long Island, but trust me, Long Island Clam Chowder is a mix of Manhattan style and New England style. Serve with oyster crackers or Saltines.
- 4 cups clams, chopped and juice reserved
- 1⁄4 cup salt pork (1 2-inch piece) or 1⁄4 cup bacon drippings
- 1 small onion, diced
- 1 stalk celery, diced
- 1 small green bell pepper, seeded and diced
- 1 medium carrot, diced
- 2 teaspoons garlic, minced
- 2 cups stewed tomatoes (canned) or 2 cups diced tomatoes, with their liquid (canned)
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 2 medium potatoes, peeled and diced
- hot pepper sauce, such as Tabasco sauce
- 1 pinch salt & freshly ground black pepper
- Drain the clams; reserving both the clams and their liquid separately (you will need about 6 cups of clam liquid reserved from the chopped clams - if there is not sufficient liquid from the clams, add enough water to the reserved amount to measure 6 cups, or use bottled clam juice).
- Cook the salt pork or bacon in a large skillet over medium heat until the fat renders.
- Add onion and saute about 5 minutes.
- Add celery, bell pepper, carrot and garlic and cook until softened, about 8 to 10 minutes.
- Add the stewed tomatoes, including their liquid, reserved clam juice, oregano and thyme; cook 15 minutes.
- Add the potatoes and cook until tender, stirring occasionally, about 30 minutes.
- Add reserved clams and simmer 10 minutes, no longer (clams will toughen).
- Season with hot sauce, salt and pepper to taste and serve.