MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: James Beard's Manhattan Clam Chowder
 Categories: Soups, Seafood, Vegetables, Herbs, Pork
      Yield: 1 Quart
 
     36 md Shucked cherrystone clams;
           - 2 to 3 cups with liquid
    1/2 c  Onion; chopped
    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 tb 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.
  
  Source: The Armchair James Beard by John Ferrone (Editor)
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM