Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Cook time: 30 minutes
Total time: 45 minutes
Yield: Makes 1 serving
Ingredients: 2 bacon slices, cut into 1/2-inch squares; 1/3 cup chopped onion; 3 tablespoons diced (1/3 inch) green bell pepper; 3 tablespoons diced (1/3 inch) celery; 2/3 cup diced (1/3 inch) peeled boiling potato (1 small); 1 (8-oz) bottle clam juice; 1 cup canned diced tomatoes (8 oz), including juice; 1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 pounds total), scrubbed well; 2 tablespoons chopped fresh flat-leaf parsley

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

August 20, 2004

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Manhattan Clam Chowder

Cooks' note:

Chowder, without clams or parsley, can be made 1 day ahead. Bring to a simmer before adding clams and proceeding.

Recipe notes

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