MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhode Island Clam Chowder
Categories: Seafood, Pork, Potatoes, Vegetables, Herbs
Yield: 9 Servings

2 oz Thin-sliced bacon; cut
- crosswise in 1/4" strips
1 1/2 oz Unsalted butter
1 lg Yellow onion; in small dice
4 Tender inner celery ribs;
- sliced across 1/8" thick
1 tb Fine chopped garlic
6 c Diluted clam broth
+=PLUS=+
2 c Fine chopped clam meat
1 1/2 lb Yukon Gold potatoes; peeled
- into 1/3" dice
2 1/2 ts Chopped fresh thyme
2 Turkish bay leaves
Fresh ground black pepper
2 tb Chopped fresh flat-leaf
- parsley

Put the bacon in a wide heavy-duty 4 to 5 quart pot or
Dutch oven and cook over medium heat, stirring
occasionally, until just beginning to turn crisp and
golden, about 4 minutes. Remove from the heat. Pour off
and discard the bacon fat, leaving the bacon in the pot.

Add the butter and onion and cook over low heat, covered,
stirring occasionally, until the onion is sweet and
tender, about 10 minutes. The onion shouldn't color. Add
the celery and garlic and cook, uncovered, stirring
occasionally, until all the vegetables are tender, 5 to 7
minutes more.

Add the clam broth, potatoes, thyme, bay leaves, and 1/4
tsp. pepper. Bring to a boil over high heat. Lower the
heat to maintain a simmer and cook until the potatoes are
tender, about 15 minutes.

Remove the soup from the heat, wait until it stops
simmering (this may take a minute if you're using a Dutch
oven), and stir in the clams and chopped parsley. Season
to taste with black pepper, if desired.

Serves 8 to 10

Yields about 10 cups

by Allison Ehri Kreitler

Recipe from: http://www.finecooking.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: James Beard's Manhattan Clam Chowder
Categories: Soups, Seafood, Vegetables, Herbs, Pork
Yield: 1 Quart

36 md Shucked cherrystone clams;
- abt 2 to 3 cups w/liquid
1/2 c Chopped onion
1/2 c Green bell pepper
2 cl Garlic; minced
4 sl (thick) bacon; fried crisp
- coarse crumbled (reserve
- the fat)
16 oz Can stewed tomatoes
1/2 c Cooked rice
1/2 ts Thyme
1/4 ts Oregano
Salt & fresh ground pepper

"The biggest rift among chowder fans is the one between
the New England school and the school that prefers the
radically different version known as Manhattan clam
chowder. It may have come to fame in New York, but it is
definitely a soup of Italian or Greek heritage. It can be
quite good or really horrible, depending on how well it is
made. Although many diners and restaurants serve Manhattan
clam chowder full of potatoes, this recipe ignores them
and is much more delicate and interesting as a
consequence."

Strain the clams and reserve the liquid. With a sharp
knife, finely chop the clams and set them aside.

Saute the onion, green pepper, and garlic in 3 tablespoons
bacon fat over low heat until tender but not browned.

Add the reserved clam liquid, tomatoes, rice, thyme,
oregano, and salt and pepper to taste. Simmer 5 minutes.

Just before serving, add the chopped clams and bring to a
boil. Remove from the heat and sprinkle with the crumbled
bacon and chopped parsley.

Makes 1 quart

Source: The Armchair James Beard by John Ferrone (Editor)

From: http://www.recipelink.com

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