MANHATTAN CLAM CHOWDER Treat yourself to fresh clams for
this recipe — they make all the difference. This dish
originated in Rhode Island during the late 19th century,
when, as story has it, Portuguese immigrants added tomatoes
to their chowder. British New Englanders believed their
creamy chowder to be superior and named the Portuguese
version after Manhattan, presuming that New Yorkers were the
only people crazy enough to add tomatoes.
2 bacon slices, cut into 1/2-inch squares
1/3 cup chopped onion 3 tablespoons diced (1/3 inch) green
bell pepper 3 tablespoons diced (1/3 inch) celery
2/3 cup diced (1/3 inch) peeled boiling potato (1 small) 1
(8-oz) bottle clam juice 1 cup canned diced tomatoes (8
oz), including juice 1 1/2 dozen small hard-shelled clams
(1 1/2 to 2 inches in diameter; 2 lb total), scrubbed well
2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a 2- to 3-quart heavy saucepan over moderate
heat, stirring, until golden, about 5 minutes. Reduce heat
to moderately low, then add onion, bell pepper, and celery
and cook, stirring, until softened, about 5 minutes. Stir in
potato, bottled clam juice, and tomatoes (with juice) and
simmer, covered, 10 minutes. Stir in clams and simmer,
covered, stirring occasionally, until clams open wide, 8 to
10 minutes. (Discard any clams that after 10 minutes have
not opened.) Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and
return them to chowder. (Keep a few in their shells for
garnish.) Stir in parsley and salt and pepper to taste.
Cooks' note: Chowder, without clams or parsley, can be made
1 day ahead. Bring to a simmer before adding clams and
proceeding.
Makes 1 serving.
Gourmet March 2004
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."