Manhattan Clam Chowder
This chowder is made with a small amount of tomatoes and no milk.
  1. Clams, diced canned, in juice 3 - 6 oz cans
  2. Bacon, raw, diced 4 slices
  3. Olive oil 3 Tbsp.
  4. Scallions or Green onions, 1/4 inch diced 1/2 cup
  5. Celery, small diced, 2 stalks
  6. (with celery leaves, finely chopped)
  7. Flour, A.P. 2 Tbsp.
  8. Thyme, whole leaf, dry 1/4 tsp.
  9. Potatoes, peeled, ½ inch diced 3 medium potatoes
  10. Salt & pepper 1/2 tsp.
  11. Water 1 cups
  12. Tomatoes, canned, diced 1- 14.5 oz can
  1. Drain and reserve juice, place clams and juice in refrigerator.
  2. Brown bacon, remove bacon, add olive oil, saute onions and celery for about 4-5 minutes. Add potatoes, thyme, pepper and salt, saute 4-5 minutes. Add the flour, stir well. Add water, clam juice, bacon and diced tomatoes. Bring to a low boil, cover, reduce heat to low, cook for 25-30 minutes or until potatoes are soft.
  3. Add clams, adjust seasoning with salt & pepper, simmer for 5-10 minutes.
From The Chef To You