Clam Chowder, a true American classic, comes in two familiar varieties; the white, milk- or cream-based version usually known as "New England";
the red, tomato based version called "Manhattan". New England Clam Chowder appears to be the original. The red variety may have originated
not in New York, but in Rhode Island, perhaps with Portugese fishermen introducing the tomato. In the days when Roman Catholics were required
to abstain from meat on Fridays, restaurants started offering Clam Chowder as the soup of the day. The dietary restriction was lifted in the
1960s, but the menu tradition stuck; you can still find countless restaurants that offer Clam Chowder on Fridays.
This delicious version is adapted from Mike Roy's Crock Cookery.
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1/4 pound salt pork, diced
2 leeks (white part only) or 1 large onion, diced
6 potatoes, diced in 1/4 inch squares
2 Tbsp. green pepper, chopped
1 clove garlic, minced
1 quart chicken stock
1 tsp worcestershire sauce
2 6.5oz. cans chopped clams
2 cups half-and-half
A few drops of Tabasco
Paprika
Salt and pepper to taste
Saute salt pork in a skillet until lightly browned. Stir in leeks or onions, cooking until transparent. Combine in crock cooker with
remaining ingredients, except for clams, half-and-half, and paprika. Cover; cook on low 6-8 hours. Increase heat to high; add clams and
half-and-half. Cook only until very hot, not boiling - about 15-20 minutes. Serve garnished with a sprinkling of paprika.
