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
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 This Recipe
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.