Manhattan Clam Chowder

The history of Manhattan Clam Chowder dates back to the 19th century. Its development was influenced by Italian and Portuguese immigrants who settled in New York City. These immigrants introduced the use of tomatoes into various dishes, a tradition rooted in their home countries' cuisines.

The first recorded recipe for a tomato-based clam chowder appeared in 1919, in a cookbook by Dr. Mary B. Lincoln, a prominent figure in the culinary world of that time. The dish gained popularity quickly, especially in the Northeastern United States. The name "Manhattan Clam Chowder" is somewhat of a misnomer; while it's associated with New York City, it was more commonly enjoyed in the surrounding areas of Long Island and the New England coast.

Manhattan Clam Chowder reflects the diversity and innovation that are hallmarks of American cuisine. It stands in contrast to New England Clam Chowder, which is made with milk or cream and has a white color. The rivalry between the two styles of chowder is legendary among culinary enthusiasts, each having staunch advocates.

The use of tomatoes in the Manhattan version was initially controversial. In fact, in 1939, a bill was introduced in the Maine legislature to make it illegal to use tomatoes in clam chowder, highlighting the intensity of the debate between the two styles. Despite such opposition, Manhattan Clam Chowder has endured and remains a beloved dish in many American households.

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Ingredients

To make a traditional Manhattan Clam Chowder, you will need the following ingredients:

- 2 dozen clams (littleneck or cherrystone), scrubbed

- 4 cups water

- 4 ounces salt pork or bacon, diced

- 1 large onion, finely chopped

- 2 cloves garlic, minced

- 1 large celery stalk, chopped

- 1 large carrot, chopped

- 1 large potato, peeled and diced

- 1 green bell pepper, chopped

- 1 teaspoon dried thyme

- 1 bay leaf

- 1 can (28 ounces) diced tomatoes

- 3 cups clam juice or fish stock

- Salt and freshly ground black pepper, to taste

- 2 tablespoons chopped fresh parsley

- Oyster crackers or crusty bread, for serving

Procedure

1. Prepare the Clams: Place the clams in a large pot with 4 cups of water. Bring to a boil and cook until the clams open, about 5-7 minutes. Discard any clams that do not open. Remove the clams from the pot, reserving the cooking liquid. Once the clams are cool enough to handle, remove the meat and chop it finely. Set aside the clams and the cooking liquid.

2. Cook the Salt Pork or Bacon: In a large pot or Dutch oven, cook the diced salt pork or bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Sauté the Vegetables: Add the chopped onion, garlic, celery, and carrot to the pot. Cook over medium heat until the vegetables are softened, about 5 minutes.

4. Add the Remaining Vegetables and Seasonings: Stir in the diced potato, green bell pepper, thyme, and bay leaf. Cook for another 5 minutes, stirring occasionally.

5. Add Tomatoes and Broth: Pour in the diced tomatoes (with their juice) and the reserved clam cooking liquid. Add the clam juice or fish stock. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.

6. Add the Clams: Stir in the chopped clams and the cooked salt pork or bacon. Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld.

7. Finish and Serve: Remove the bay leaf and stir in the chopped parsley. Serve the chowder hot with oyster crackers or crusty bread on the side.

Preparation Time

Total Preparation Time: Approximately 1 hour

- Preparing and cooking clams: 15 minutes
- Cooking salt pork/bacon and sautéing vegetables: 10 minutes
- Simmering with tomatoes and broth: 20 minutes
- Final simmering with clams: 10 minutes
- Additional preparation (chopping vegetables, etc.): 15 minutes

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