Clam Chowder Manhattan Style

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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.