This recipe in the menus for November is called Tomato Clam chowder and has been making me gag a bit every time I saw the name. I am not a clam or a chowder fan. (though give me a clam roll from HoJos or Friendly’s once every few years and I will be as happy as a clam) Tomato Clam Chowder just sounded wrong.

But then I found out that it really was…the much better sounding Manhattan clam chowder. At which point, I realized I KNEW this about clam chowder.  I have even in fact had Manhattan Clam Chowder. I still say…Tomato Clam Chowder sounds wrong. I say all of this and then realize…the other clam related item I like is Clamato juice. So I really don’t know what my problem is here.
2 oz. salt pork
1 medium onion, chopped
1 branch celery, chopped
1 medium carrot grated
2 potatoes, diced
1½ cups tomatoes, fresh or canned
10½ oz. can clams
1½ cups water
½ small bay leaf
1/16 teaspoon thyme, if desired (Oh geez, why not just say “thyme” over it if you only put that much in?)
Dash of pepper
1½ teaspoons salt
1 tablespoon flour
1 tablespoon chopped parsley
Cut pork in small dice and put into a 3 to 4-quart pan. Fry until slightly browned, then add the vegetables, juice drained from the clams, water, bay leaf and thyme. Heat to boiling, then reduce heat, cover, and simmer ½ hour. Then add chopped clams, salt and pepper, and flour blended to a smooth paste with 2 tablespoons of water , stirring gently until mixture boils and thickens slightly.  Serve with chopped parsley sprinkled over each serving. 5 servings. The Modern Family Cookbook