MANHATTAN CLAM CHOWDER

This recipe comes from an old sea Captain in NewYork., who wrote the recipe down in 1924 on a now tattered letter to share with a friend in Indiana.
Now we publish it for you to share what the Cap'n loved so much.

6 medium sized onions, chopped
6 potatoes, cut in 1/2" cubes
1 quart clams
1/2 lb. salt pork, sliced
1 pint tomatoes, canned or fresh ripe
salt and pepper
1 or 2 rolled crackers (optional

6 medium sized onions, chopped
6 potatoes, cut in 1/2" cubes
1 quart clams
1/2 lb. salt pork, sliced
1 pint tomatoes, canned or fresh ripe
salt and pepper
1 or 2 rolled crackers (optional)

In a heavy Dutch oven, fry out strips of salt pork over low heat, then chop and return to pot. Brown onions in the salt pork.

Add potatoes, then broth of clams. Add tomatoes, then the chopped clams. Fill pot with water to cover the clams and then simmer for 1 hour or more, stirring to prevent sticking occasionally.

Cooks Note: Add clams near the end of the cooking to prevent them from becoming tough and rubbery.

Tags: soup and chowder recipes, Manhattan clam chowder, chowders, tomato