Growing up in Rhode Island, we ate a red clear chowder -- Salt Pork, Onion, Clams, Tomato juice. This recipe has just grown over time almost to a Manhattan style or a stew, not technically a chowder. Don't forget to drain off as much of the bacon fat as possible - you'll thank me. —healeri
- Makes 6 Qts
frozen bacon, chopped fine
large yellow onions, chopped
stalks celery, diced
can crushed tomatoes
water (1 1/2 tomato cans)
7 oz cans clams, drained, liquid reserved
dried thyme or 2 Tbsp fresh
boiling potatoes, peeled and medium diced
loaf crispy garlic bread
- In a large covered stockpot (at least 8 qt.), brown the bacon until crisp. Remove all but 2 tsp bacon fat. Remove the bacon bits from the pot and drain them on paper towels.
- Add the onions and celery to the pot and cook them, stirring occasionally, until wilted.
- Add the crushed tomatoes, water, thyme, salt, bay leaf and the juices from the clams. Bring to a boil.
- Add the potatoes. When the pot returns to a boil, reduce the heat to medium low and cook, partially covered, until the potatoes are just fork tender.
- Add the clams and heat them through.
- Take a small piece of garlic bread and put in the bottom of a soup bowl followed by a serving of chowder. Sprinkle bacon bits on top.