Tuesday, November 13, 2012

Manhattan Clam Chowder

May be it's my Southern roots,or it could be my West Coast up bringing, but I like The red tomatoie clam chowder the best. May be it's not as well known to you as the white one, but give it a try. Remember, the clams go in just minutes before serving or they get rubbery. This goes good with roasted corn and crusty bread, or cover them both by serving cornbread.

½ pound salt pork, finely diced
1 green bell pepper, diced
1 medium onion, minced
3 medium potatoes, diced
6 plum tomatoes, seeded and diced,or 14.5ounce can tomatoes
½ teaspoon dried thyme,
    Salt and fresh ground pepper, to taste
¼ teaspoon Cayenne pepper, or less to taste
3 cups fish stock
1 small bottle clam juice
2 cups shucked seamed clams, or caned but not as good as fresh

In a deep, 12" dutch oven, over 12 to 14 charcoals, sauté salt pork until golden brown. Add bell peppers and onions, and cook until softened, 3 to 5 minutes. Stir in potatoes, tomatoes, thyme, salt, pepper, cayenne, fish stock and clam juice. Cover and cook 25 minutes with 5 to 8 charcoals on top. Add clams and cook 10 minutes more. Serve.

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