Clam Chowder Recipe

Terrific Clam Chowder Recipe

"New Manhattan" Clam Chowder?

Perhaps the best testimony to a clam chowder recipe is whether there are any leftovers. There aren't. This one can't rightly claim to be either a true New England or Manhattan clam chowder, but it's thick and hearty and there's never a drop left. I'll just have to call it...

"New Manhattan" Clam Chowder

1 1/2 lbs. spicy bulk sausage (Jimmy Dean's hot sausage is excellent)
2 medium onions
3 medium potatoes
3 tomatoes or 1 large can cut tomatoes with juice
3 (6 1/2-ounce) cans chopped clams, with juice
Salt and pepper to taste

Brown the sausage in a large pot. Do not drain it unless you absolutely must.

Chop the potatoes, onions, and tomatoes, not too small, and add them to the pot.

Stir in the clams and juice. (Add a little water or broth if you feel there's not enough liquid.) Bring to a boil and immediately reduce the heat, cover, and simmer for about 20 minutes or until the potatoes are just tender.

Taste and add a little salt and pepper, if necessary.

Serves 8-12.

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