Manhattan Clam Chowder

Tomato based clam chowder became popular in the mid-1800’s with the large population of Italians in NY and the Portuguese immigrants in Rhode Island. Just combine tomatoes, onions, peppers, celery and a little bacon to make this refreshingly different chowder.

Instructions

Sauté salt pork or bacon, remove and reserve scraps. Add onions and sauté until translucent. Sift flour over mixture and stir until blended. Separate clams from juice. Stir in clam Juice, potatoes, tomatoes, peppers and bay leaf. Cover and simmer until the potatoes are done, but still firm. Add pork scraps, butter and clams. Simmer for 5 minutes. Garnish with chopped scallions or fresh parsley.

Yield:  19, 6oz cups or 11, 10oz bowls