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" Treat yourself to fresh clams for this
recipe — they make all the difference. This dish originated in
Rhode Island during the late 19th century, when, as story has it,
Portuguese immigrants added tomatoes to their chowder. British New
Englanders believed their creamy chowder to be superior and named
the Portuguese version after Manhattan, presuming that New Yorkers
were the only people crazy enough to add tomatoes."
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Soups, Stews, Broths |
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INGREDIENTS:
2 bacon slices cut into 1/2-inch squares
1/3 cp chopped onion
3 tbs diced (1/3 inch) green bell pepper
3 tbs diced (1/3 inch) celery
2/3 cp diced (1/3 inch) peeled boiling potato (1 small)
1 (8-oz) bottle clam juice
1 cp canned diced tomatoes; (8 oz), including juice
1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in
diameter 2 lb total), scrubbed well
2 tbs chopped fresh flat-leaf parsley
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DIRECTIONS:
Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat,
stirring, until golden, about 5 minutes.
Reduce heat to moderately low, then add onion, bell pepper, and
celery and cook, stirring, until softened, about 5 minutes.
Stir in potato, bottled clam juice, and tomatoes (with juice) and
simmer, covered, 10 minutes.
Stir in clams and simmer, covered, stirring occasionally, until
clams open wide, 8 to 10 minutes. (Discard any clams that after 10
minutes have not opened.) Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and return
them to chowder. (Keep a few in their shells for garnish.)
Stir in parsley and salt and pepper to tast
Servings: 4 |
