Manhattan clam chowder is also known as Long Island Clam Chowder and Philadelphia Clam Chowder. Some describe it simple as vegetable soup with clam overtones. But it is far more than that definitely. Thanks to tomatoes, red is its distinguishing color.

This recipe offers a different ending. Caraway seeds are added just before the chowder is taken from the heat. Tabasco sauce gives it a spicy kick.

Both are optional.

Ingredients:

• 12 large fresh hard –shell clams, shucked, and clam liquor reserved or water, approximately 1 cup, to steam clams.
• ½ pound salt pork or slab bacon, in ¼ – inch dice
• 2 medium onions, chopped into ¼ – inch pieces (about 1 ½ cups)
• 4 medium carrots, diced (about 1 ½ cups)
• ½ cup diced green pepper
• 3 tablespoons parsley, finely chopped
• 1 16- once can tomatoes or 4 ripe tomatoes skinned and chopped into 1/2 – inch pieces

Water to be added to tomato and clam juice to make 2 quarts.

Sachet d’epice
6 peppercorns
1 bay leaf
1/2 teaspoon thyme

2 medium potatoes, peeled, in 1/2 – inch cubes (about 2 cups)
1/2 teaspoon caraway seeds, if desired
Tabasco sauce, optional
Water crackers or hot biscuits

*Steamer for clams or covered saucepan. An old pan with holes punched in the bottom to allow the steam to escape easily can be set into pot.

How to Prepare:

Scrub clams with stiff brush under running water. Shuck the clams or place them in the steamer over water to barely cover the bottom. Steam over medium heat until all of the shells are open, about 10 minutes, shaking steamer once or twice to shift clams about. Remove from heat and set aside to cool.

In a medium (4-quart) saucepan try out salt pork or bacon until brown and fat has been rendered, about 8 minutes.

Sweat onions in fat until they are tender and translucent. About 10 minutes. Add the carrot, celery, green pepper and parsley. Cook an additional 10 minutes.

Tomatoes will be less messy to chop if the juice is first poured off and reserved. Strain the clam juice to remove the sand and combine it with tomato juice. To bring the volume to 2 quarts, add water if necessary. Pour the liquid and the chopped tomatoes into the pot.

Add sachet d’e’pice and diced potatoes. Simmer for 30 minutes over medium – low heat. Vegetables should be fork – tender but not mushy.

Process: Chop or put the tough white flesh of the clams in a food processor – 1 or 2 quick zaps __ or through a meat grinder. The pieces should be the size of small peas, no larger. The soft dark center (stomach) can be left whole or cut into two pieces, depending on size. Combine with the clam bits.

Add clams to the chowder. Cook over low heat 6 to 7 minutes. If caraway seeds are to added, do so with the clams. Do not boil or the clam meat will toughen.

Final Step. Serve in heated bowls. Guests may enjoy a few drops of Tabasco in each serving.

Serve with water crackers or hot biscuits.