Here’s another Bellomo family favorite from Mom’s cookbooks.
Manhattan Clam Chowder – Makes 8 large servings [Mom would double or triple the recipe]
- 4 bacon slices, diced
- 1 C. sliced onion (about 4)
- 1 C. Diced carrots (about 4)
- 1 C. diced celery
- 1 Tbsp. chopped parley
- 1 can (28 oz.) tomatoes
- 2 jars (11½ oz. size) clams
- 2 tsp. salt
- 4 whole black peppers
- 1 bay leaf
- 1½ tsp. dried thyme leaves
- 3 medium potatoes, pared and diced (3½ C.)
- Corn (Mom’s special touch – as much as you want to add)
- In a large kettle, sauté bacon until almost crisp.
- Add onion; cook until tender – about 5 minutes.
- Add carrots, celery, and parsley, corn; cook over low heat 5 minutes, stirring occasionally.
- Drain tomatoes; reserve liquid in 1-quart measure. Add tomatoes to vegetables in the kettle.
- Drain clams; set clams aside. Add clam liquid to tomato liquid. Add water to make 1½ quarts liquid. Pour into the kettle. Add salt, pepper, bay leaf, and thyme.
- Bring to boiling. Reduce heat; cover, and simmer 45 minutes.
- Add potatoes; cover, and cook 20 minutes.
- Chop clams; add to chowder. Simmer, uncovered, 15 minutes. Serve hot.