Mike,I start with this recipe for Manhattan Red Chowder and add Bechamel Sauce:
Miss Susan's Manhattan-New England Fusion Chowder
½ cup Pork fatback ; diced
1 large Onion , minced
3 celery stalks,minced
1 red bell pepper,seeded and minced
3 garlic cloves,minced
28 oz.canned clams with their juice
3 large potatoes,peeled and diced in half-inch chunks
2 cans San Marzano tomatoes, chopped with their juice
1 cup Dry white wine
1 small bunch fresh lemon thyme(you don't have to mince.the leaves will fall off the stems into the soup as it cooks)
1 fresh bay leaf
¼ cup Fresh parsley ; minced
¼ teaspoon Freshly ground black pepper
kosher salt to taste
1 tablespoon Worcestershire
Tabasco to taste
1 cup Cracker crumbs
1 tablespoon Butter
1. Saute the fatback in a stockpot over medium heat for 5 minutes. Add the vegetables and saute until tender, about 10 minutes. 2. Add the clam JUICE(not the clams at this point) 3. Add the potatoes,thyme,bay leaf, tomatoes, wine and 3 cups water to the stockpot. Bring to a boil, then reduce the heat and simmer for 5 minutes. 4. Stir in the Worcestershire,Tabasco,parsley, black pepper,salt and cracker crumbs and simmer for 5 minutes. Add the clams and simmer for 3 more minutes. Whisk in the butter; adjust the seasonings. Make the Bechamel Sauce:
4 tablespoons all purpose flour
2 cups whole milk, heated
kosher salt to taste
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
Over low heat, melt the butter into a saucepan, making sure it does
not brown. Add the flour and mix thoroughly. Add the warm milk
slowly, stirring constantly, until the sauce is thick and creamy.
Stir in the seasonings.
Combine the Manhattan Red Clam Chowder with the Bechamel Sauce.Add 1 cup of heated heavy cream.Mix thoroughly and serve hot with hot homemade rolls and a good green salad.ENJOY!