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Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Total time: 40 min
Yield: 10
Ingredients: 24 chowder clams; 1/8 pound lean salt pork (see note); 1 1/2 cups finely chopped onions; 1 cup finely chopped green pepper; 1 cup finely chopped carrots; 3/4 cup finely chopped celery; 3 cups crushed, canned, imported tomatoes with liquid; 3 cups clam broth; 3 cups water; 1 bay leaf; 1 teaspoon dried thyme; Salt to taste, if desired; Freshly ground pepper to taste; 3/4 pound potatoes, peeled and cut into 1/4-inch cubes, about 1 1/2 cups; 1/2 cup finely chopped parsley

NYT Cooking

The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the “ultimate” Manhattan clam chowder. This is their recipe.

Ingredients

24 chowder clams

1/8 pound lean salt pork (see note)

1 1/2 cups finely chopped onions

1 cup finely chopped green pepper

1 cup finely chopped carrots

3/4 cup finely chopped celery

3 cups crushed, canned, imported tomatoes with liquid

3 cups clam broth

3 cups water

1 bay leaf

1 teaspoon dried thyme

Salt to taste, if desired

Freshly ground pepper to taste

3/4 pound potatoes, peeled and cut into 1/4-inch cubes, about 1 1/2 cups

1/2 cup finely chopped parsley

Method

Remove and set aside the tough muscle of each clam. Reserve both the muscle and softer body portions. Chop the muscles as finely as possible or purée them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one- quarter cups.

Cut the salt pork into very fine dice. Put the dice into a large pot and cook, stirring often, until they are rendered of fat and are slightly crisp.

Add the onions and cook, stirring, until they are wilted. Add the green pepper, carrots and celery, and cook, stirring, about one minute.

Add the chopped clam muscles, tomatoes, broth, water, bay leaf, thyme, salt and pepper. Bring to the boil and add the potatoes. Simmer, skimming the surface to remove all trace of foam and scum, 20 to 30 minutes or until the potatoes are tender.

Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes, skimming the surface as necessary. Remove the bay leaf. Stir in the parsley and serve.

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