Clam Chowder Manhattan Style

Google image

The time has come for me to be brave and to stray past my usual realm of tastes.

I mentioned before about the Christmas party and the clam chowder.  What I failed to mention, is the fact that there are always two types of clam chowder.  I was raised with New England style clam chowder, and so when we go to the family Christmas party, I always go for the New England kind, because it is incredible, and I know that there wont be another chance to eat that white goodness for another year (until I got the recipe, that is!  Hahahaha).

Always, next to the pot of New England clam chowder sits a pot full of red stuff.  It smells good, and it looks more like soup than chowder.  And so I generally ignore it, secretely wanting a taste, but knowing there is only so much room left in my belly, and so saving that precious space for the white chowder.

When I asked my aunt for a copy of her recipe of the white chowder, she actually gave me the recipe for both.

And so I decided I am going to be brave, and actually try the Manhattan Style clam chowder.  This way, come Christmas, I wont be wondering which to try, and bypass the Manhattan kind for the well known and loved New England kind.

What you need:
4 slices bacon, diced
2 cans, 6 1/2 oz clams, chopped
3 1/2 c potatoes, cubed
1 can (28 oz) tomatoes (or 1 qt home canned tomatos with juice)
1/8 tsp pepper
1 tsp parsley, dried
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
2 tsp salt
1 1/2 tsp thyme, dried
1 large bay leaf

What to do:
Saute bacon in large saucepan until almost crisp.  Add onion, cook until transparent (do not overcook).  Add carrots, celery and parsley, and cook about 5 minutes over low heat.  Drain clams, set clams aside and add tomato juice (or liquid) to clam juice and water to make 1 12 qts liquid.  (Add tomatoes to pan, if using whole canned tomatoes.) Pour liquid mixture into pan.  Add salt, pepper, bay leaf, and thyume.  Bring to a boil, then reduce heat, cover and simmer for 45 minutes.  Add potatoes, cover, and cook for 20 minutes.  Add clams and simmer, uncovered, for 15 minutes.  Serves 8.

Aunt Carolyn's Clam Chowder (New England Style)

So not my picture, though I wish it was.  Google image.

Christmas night is one of my favorite times of the year.  I say one of them, because let's be honest, there are a ton of favorite times of the year.  But when it comes to incredible food, nothing beats Christmas night.

After all the gift opening, and the visiting with family, and the chaos that Christmas morning brings, it is nice to know that we will get to spend such a sweet relaxing evening visiting with family on my mom's side.  It is our once a year guaranteed reunion.

There is always the chowder, which is my favorite thing ever.  Chowder and lebkuchen and sweet breads, and vegetable plates and salads, and just about everything else you could imagine.

But the chowder.  That is what I go for.  Never mind the wonderful time reacquainting myself with cousins I haven't seen in a year.  Never mind the fun times my kids will have playing with my cousins' kids.  Forget about the sleepy ambiance with the crackling fire and the sweet roasted almonds while the grownups visit.  I go for the chowder, pure and simple.

Specifically the Clam Chowder.

Aunt Carolyn's clam chowder.

I (and most everyone else) would generally eat three or four bowls full, well past filling our bellies.  We know it will be a long 365 days before we get to eat it any more, so we must eat as much as possible.

This past year I got smart and finally asked her for a recipe.

I have never been happier with begging a recipe off someone before.

What you need:

3/4 lb clams (2 6 oz cans)

1 cup onions, chopped fine

1 cup celery, chopped fine

2 cups potatoes, 1/2 inch cubes

3/4 cup butter (1 1/2 sticks)

3/4 cup flour

1 qt half and half

1 1/2 tsp salt

few grains pepper

1/2 tsp sugar

What to do:

Cook vegetables in drained clam juice and enough water to cover for 20 minutes.  Add salt, pepper and sugar after vegetables are tender.  Melt butter in large saucepan.  Stir in flour to make roux, and add half and half slowly, while stirring.  When thickened, add to vegetable and clam mixture with juice.  Serves 8.

*I have found I like more salt and pepper than it calls for.  Also, after we eat it for dinner, I usually will add some milk, to make it go further, and then freeze it for another meal.

It says it serves 8, but that is only if all 8 people are big hearty men with appetites the size of China.

Enjoy!