This past weekend I was visiting the lodges. It was wonderful to reconnect with guests and meet new ones. I had shore lunch, sat on the deck and enjoyed a cocktail. While at Mim, on a dreary day, I was treated to a yummy take on a classic. I’ve often had traditional clam chowder, but have never  tried Manhattan. This recipe is Valda’s version of it. Tomato based, it’s light and tasty. Give it a try or come on up to Mim and have some. I am sure Valda has a pot on. Enjoy!

INGREDIENTS

• 2 slices bacon (can sub with 2 more Tbsp olive oil)
• 1 Tbsp olive oil
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 24 ounces of tomato juice, strained tomatoes or crushed tomatoes
• 1 pound waxy potatoes, peeled and cut into 2-inch chunks
• 1 1 /2lbs of fresh walleye, cut into chunks
• Salt and black pepper to taste
• Tabasco or other hot sauce

DIRECTIONS

1.   Render the bacon fat. Slowly cook the bacon with the olive oil until the bacon is crispy. Remove, chop and set aside. Turn the heat to medium-high and sauté the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables. Return chopped bacon to the pot.

2 Add the garlic and cook for another minute. Add the herbs, tomato juice, diced tomatoes, mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done, about 30-40 minutes.

3 When the potatoes are tender, add the walleye , cover the pot and simmer until the walleye is cooked, about 5-10 minutes. Add Tabasco, salt and black pepper to taste.