What will it be, New England or Manhattan? I've only had Manhattan style a few times, and have never made it. This is my favorite.
Maine Clam Chowder
(from the “All Maine Cookbook”
(Howie’s comments in italics)
2-3 slices bacon
2 quarts sliced potatoes
1 onion diced
1 pint clams, cut (or 2 or 3 cans of minced or chopped clams)
1 pint top milk (1 cup half-and-half and 1 cup regular milk)
1/8 pound butter or oleo (use butter)
In large saucepan, cook the bacon until crisp. Remove the bacon and sweat the diced onion in the bacon grease. Cook the potatoes and onion in as little water as possible. If using canned clams use the broth instead of water. (A pressure cooker uses less water). (Cook covered on a low heat setting to prevent burning and stir occasionally – may take an hour.) When potatoes are soft add the clams, lower the heat, simmer 5 minutes and let set. For canned clams merely, stir in and let set. When ready to serve, reheat, add top milk or add half-and-half to regular milk. Remove from heat, add crumbled bacon bits and butter according to richness of milk. Season to taste with salt and pepper.
Submitted by Olive Bonsey, Surry, Maine
With homemade bread and a salad, this is a meal in itself. However, it accompanies a nice dinner with Boiled Lobster and corn on the cob or a fish dinner.