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Manhattan-style clam chowder

MAKES 4 MAIN-COURSE SERVINGS

From our recipe archives, our favorite Manhattan clam chowder.

12 slices bacon, chopped

2 tablespoons butter

1 medium onion, chopped

2 stalks celery, chopped

1 bay leaf

1 teaspoon thyme

Pinch cayenne pepper

2 tablespoons flour

1 (51-ounce) can chopped clams

2 (16-ounce) cans
tomatoes

1 pound potatoes, peeled, diced and cooked in water just to cover

1 carrot, peeled and diced

1 bell pepper, diced

2 garlic cloves, mashed

1 tablespoon Worcestershire

Salt and pepper to taste

In a large pot or dutch oven, cook the bacon until crisp. Remove the bacon pieces with a slotted spoon.

Melt butter in bacon fat and saute onion and celery until the onion is translucent. Add the bay leaf, thyme, cayenne pepper and flour. Cook and stir 2 to 3 minutes until well-combined.

Whisk in the juice drained from the clams, tomatoes and the water drained from the potatoes. Bring to a boil, whisking frequently to avoid scorching. Turn the heat down and simmer for 5 minutes.

Add the carrots and bell pepper. Simmer until tender, about 5 to 10 minutes. Add the garlic, Worcestershire sauce, clams, potatoes and bacon. Add salt and pepper to taste. Simmer for another 5 to 10 minutes or until well-heated.

From Burhop’s Fish
& Seafood



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