No offense taken,Asphalt.Point well taken.My mother’s baby sister married a wonderful gentleman from Maine…And,she makes a wonderful traditional New England Clam Chowder using salt pork.It’s just delicious !
No offense intended. I just thought I’d toss this in for those outside of the South who can’t buy fatback.
Asphalt,you have to understand…Miss Susan’s recipe for Manhattan-New England Fusion Chowder was created by a very good SOUTHEAST ALABAMA COOK not a New England cook…So…I’m sorry…Fatback rules in her recipe ! It’s mighty good I must say, even if it isn’t authentic !
For what it’s worth, in my experience fatback is almost unknown in the Northeast. Most chowder makers I knew in RI (cream, clear and Manhattan styles) used salt pork, but rinsed or even soaked it well. Bacon has become more popular, but I think of salt pork as more traditional. Nowadays, when I use it I blanch it for 15 minutes or so before trying it out in the pan.
Progresso. Open and nuke.
Mike,I hope that this recipe helped…
Use fatback NOT salt pork…Salt pork makes the chowder too salty..
Mike,I start with this recipe for Manhattan Red Chowder and add Bechamel Sauce:
Miss Susan’s Manhattan-New England Fusion Chowder
� cup Pork fatback ; diced
1 large Onion , minced
3 celery stalks,minced
1 red bell pepper,seeded and minced
3 garlic cloves,minced
28 oz.canned clams with their juice
3 large potatoes,peeled and diced in half-inch chunks
2 cans San Marzano tomatoes, chopped with their juice
1 cup Dry white wine
1 small bunch fresh lemon thyme(you don’t have to mince.the leaves will fall off the stems into the soup as it cooks)
1 fresh bay leaf
� cup Fresh parsley ; minced
� teaspoon Freshly ground black pepper
kosher salt to taste
1 tablespoon Worcestershire
Tabasco to taste
1 cup Cracker crumbs
1 tablespoon Butter
1. Saute the fatback in a stockpot over medium heat for 5 minutes. Add the vegetables and saute until tender, about 10 minutes. 2. Add the clam JUICE(not the clams at this point) 3. Add the potatoes,thyme,bay leaf, tomatoes, wine and 3 cups water to the stockpot. Bring to a boil, then reduce the heat and simmer for 5 minutes. 4. Stir in the Worcestershire,Tabasco,parsley, black pepper,salt and cracker crumbs and simmer for 5 minutes. Add the clams and simmer for 3 more minutes. Whisk in the butter; adjust the seasonings. Make the Bechamel Sauce:
4 tablespoons all purpose flour
2 cups whole milk, heated
kosher salt to taste
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
Over low heat, melt the butter into a saucepan, making sure it does
not brown. Add the flour and mix thoroughly. Add the warm milk
slowly, stirring constantly, until the sauce is thick and creamy.
Stir in the seasonings.
Combine the Manhattan Red Clam Chowder with the Bechamel Sauce.Add 1 cup of heated heavy cream.Mix thoroughly and serve hot with hot homemade rolls and a good green salad.ENJOY!
So where is the recipe????
I love and make both the red Manhattan and the white New England varieties.But,I make a version that combines the two…A sort of creamy Manhattan chowder bisque !
Cap, it’s somewhat like chili: beans or no beans.
Complete with obligatory argument about white vs red. Some things never change.
Here are a few recipies.
And some discussion of the concept of Manhattan clam chowder.
I’m having fun also BH!I made a pot of New England style Clam chowder yesterday. It’ll be even more delicious today! I too would appreciate a good recipe for Manhattan Chowder. Bet we get it!
Hi fellow roadfooders. Does anyone have a good recipe for Manhattan (red)clam chowder. I would love conch chowder but it is hard to find. Again thanks for all your responses. I am really having fun on this website! LOL
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