Manhattan vs New England

A Tale of Two Chowders

New England Clam Chowder was a Christmas Eve favorite growing up.  My mom made New England for us Manhattan for her, hence her girlish figure.  New England is comfort food.    Manhattan lighter than it’s New England sister, gives you the taste of the coast without the calories.   Make both, and choose for yourself.

New England Clam Chowder

3 or 4 cans minced clams (10 1/2 ounces each)

1/2 lb lean salt pork, diced

1 cup diced onion

3 cups diced raw peeled potatoes

1 teaspoon salt

1/2 teaspoon white pepper

3 to 4 bottles of clam juice

2 cups cream

2 cups milk

2 tablespoons butter

 

Strain the clams and reserve the liquid.  Measure clam liquid and add enough bottled clam juice to make 4 cups, set aside.    Fry pork in large kettle over medium heat until golden.  Remove pork and reserve.  Drain off all but 1/4 cup fat.  Add potatoes, salt, pepper and clam liquid.  Simmer over medium low heat until potatoes are tender.  Add clams, cream, milk, and butter.  Reheat but, do not boil. Top each serving with crisp pork and sprinkle with paprika.  Makes about 3 quarts.

 

Manhattan Clam Chowder

1/2  lb salt pork, diced

3 or 4 cans minced clams (10 1/2 ounces each)

1/ large onion, diced

1/2 cup chopped celery

1/2 cup chopped carrots

4 cups diced potatoes

3 or 4 bottles clam juice

1 teaspoon salt

3 cups of diced tomatoes

salt and pepper

2 tablespoons chopped parsley

Strain canned clams, and reserve the liquid.  Measure clam liquid and add enough clam juice to measure 4 cups, set aside.  Fry pork, over medium heat, in a large kettle until golden.  Remove pork and reserve.  Drain off all but 1/4 cup fat.  Add onions, pepper and celery,  saute until lightly browned.  Add carrots, potatoes, clam juice and salt.  Simmer over low heat, covered for 30 minutes.  Add clams, thyme and tomatoes.  Simmer for 10 minutes.  Season to taste with salt and pepper.  Sprinkle with chopped parlsey and crisp pork.  Makes about 3 quarts.

 

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