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

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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