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In the late 1800's Manhattan clam chowder was called "Coney Island clam chowder" and sometimes"Fulton Fish Market clam chowder" (named after the Fulton Fish Market established in New York in 1822). The name "Manhattan clam chowder" became popular in the early 1900's. In contrast with New England clam chowder, Manhattan clam chowder is characterized by a transparent broth of a reddish color from one of its most important ingredients: tomatoes!
Here is a delicious recipe for Manhattan clam chowder that I have developed:
Ingredients:
4 6.5 oz. cans minced clams in clam juice
1 medium onion
2 cloves minced garlic
4 medium spuds, peeled and diced
2 medium carrots, chopped
3 large stalks celery, chopped
8 slices thick cut bacon, diced
1 10.75 oz. can condensed tomato soup
2 11.5 oz. cans V-8® vegetable juice
3 14.5 oz. cans diced tomatoes
1.5 tsp. dried thyme
2 tbsp. dried parsley flakes
1 bay leaf
1 tsp. Lawry’s® seasoned pepper
(or ground black pepper)
Instructions:
Fry bacon in an 8 quart kettle. Add the fresh veggies and lightly sauté in the bacon grease for about 10 minutes. Add the canned items (except for clams) and simmer for about 3 hours. Add the clams, including the clam juice, and simmer for ½ hour or until ready to eat. Serves 10 to 14. Just freeze the leftovers and have again!
I love New York!