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Title: James Beard's Manhattan Clam Chowder
Categories: Soups, Seafood, Vegetables, Herbs, Pork
Yield: 1 Quart

36 md Shucked cherrystone clams;
- abt 2 to 3 cups w/liquid
1/2 c Chopped onion
1/2 c Green bell pepper
2 cl Garlic; minced
4 sl (thick) bacon; fried crisp
- coarse crumbled (reserve
- the fat)
16 oz Can stewed tomatoes
1/2 c Cooked rice
1/2 ts Thyme
1/4 ts Oregano
Salt & fresh ground pepper

"The biggest rift among chowder fans is the one between
the New England school and the school that prefers the
radically different version known as Manhattan clam
chowder. It may have come to fame in New York, but it is
definitely a soup of Italian or Greek heritage. It can be
quite good or really horrible, depending on how well it is
made. Although many diners and restaurants serve Manhattan
clam chowder full of potatoes, this recipe ignores them
and is much more delicate and interesting as a
consequence."

Strain the clams and reserve the liquid. With a sharp
knife, finely chop the clams and set them aside.

Saute the onion, green pepper, and garlic in 3 tablespoons
bacon fat over low heat until tender but not browned.

Add the reserved clam liquid, tomatoes, rice, thyme,
oregano, and salt and pepper to taste. Simmer 5 minutes.

Just before serving, add the chopped clams and bring to a
boil. Remove from the heat and sprinkle with the crumbled
bacon and chopped parsley.

Makes 1 quart

Source: The Armchair James Beard by John Ferrone (Editor)

From: http://www.recipelink.com

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