Manhattan Clam Chowder

Soups, Stews, Chowders Recipes | Fish and Seafood Recipes

Yield: Serves 4-6

Many New England cooks believe this soup should never darken their dining room doors.

• 1/4 pound salt pork, diced
• 3 onions, peeled and sliced
• 2 cups potatoes, peeled and chopped
• 2 cups stewed tomatoes
• 1 sweet red pepper, cored and chopped
• 2 sprigs thyme
• 4 cups clam juice or water
• 1 cup shucked clams
• Salt and pepper to taste

Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onions in fat until tender. Add potatoes, tomatoes, red pepper, thyme, and clam juice. Bring mixture to a boiL reduce heat, and simmer partially covered, 20 minutes. Add clams and cook 5 minutes longer. Season with salt and pepper. Garnish with reserved salt pork.

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