Manhattan Clam Chowder
This dairy-free chowder closely resembles vegetable soup, but using clams instead of beef.
INGREDIENTS | SERVES 6
3 strips bacon
1 large onion, diced
1 green bell pepper, cored and diced
1 rib celery, diced
3 cloves garlic, minced
2 (16-ounce) cans diced tomatoes
4 cups clam juice
1 cup water
4 white potatoes, diced
1 large carrot, diced
24 Cherrystone clams, steamed and chopped
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Salt and pepper to taste
¼ cup minced fresh parsley
In a heavy soup pot over medium-high heat, fry bacon until crisp; remove to paper towels to drain. Add onion, green pepper, celery, and garlic to fat; sauté 3 minutes.
Stir in tomatoes, clam juice and water; bring to a boil. Reduce heat to medium; add potatoes and carrot. Simmer, uncovered, 30 minutes, stirring occasionally.
Add clams, oregano, and red pepper flakes; simmer 15 minutes.
Remove from heat. Season with salt and pepper; add parsley.
Red Versus White Chowder
Manhattan clam chowder isn't from Manhattan at all. One story suggests it originated in Rhode Island in the late 1800s, when Portuguese cooks opted to add tomatoes to the clam-and-potato soup instead of milk. Old-line New England chowder lovers considered this a travesty, and dubbed the creation Manhattan Clam Chowder as a snub. Over the years, the dish has been adopted by New Yorkers and given a decidedly Italian twist.