zxcvbob wrote:
> Is tomato-based clam chowder (I think it's called "Manhatten style")
> supposed to have bacon in it, or is that just the creamy chowders?
> <snip>
>
>I usually fry a couple of pieces of bacon, make a roux with the bacon
> grease, and add milk. If I use tomatoes instead of milk and I'm
gonna
> let the potatoes do the thickening instead of a roux, do I still need

> bacon for the flavor? <snip>

I don't think so. I don't think that I've ever had Manhatten style
clam chowder with bacon (which doesn't mean of course that you can't
put bacon in it). The flavor of Manhatten chowder is pretty assertive
and IMO doesn't need bacon to boost it. Hmmm...I have a little trouble
imagining what the chowder would taste like with bacon.

Mac