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Manhattan clam chowder

Chowders originated in New England and are probably the most popular type of soup in the United States. Clams are the most common base, as in the two classic recipes which follow, but fish and even vegetables are sometimes substituted.

ingredients

serves 6
125 g (4 oz) 1/2 cup Salt pork, diced
1 Medium onion, chopped
4 Large tomatoes, blanched, peeled and chopped
3 Medium potatoes, diced
Salt and pepper to taste
1/2 tsp Dried thyme
150 ml (5 fl oz) 5/8 cup Tomato juice
600 ml (1 pint) 2 1/2 cups Water
425 g (14 oz) Canned clams, with the juice reserved

method

1. Fry the salt pork in a saucepan for 5 to 8 minutes, or until it resembles small croutons and has rendered most of its fat. Transfer to kitchen towels to drain.

2. Add the onion to the pan and fry for 5 minutes.

3. Stir in the tomatoes, potatoes, salt, pepper and thyme, and fry for 2 minutes.

4. Pour over the tomato juice, water and reserved clam liquid and bring to the boil. Reduce the heat to low, cover and simmer for 12 to 15 minutes, or until the potatoes are tender.

5. Stir in the clams and reserved salt pork, and simmer for a further 4 to 5 minutes. Transfer to a warmed tureen and serve.

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