Tuesday, January 21, 2014

Manhattan Clam Chowder



     A snowy day deserves some soup, don't you think? Even though this snow was considerably less than what was originally expected it tacked an extra day onto my three day weekend, giving me some extra time to get some things done that I've been meaning to do for ages. (Like catch up on paperwork and update this poor neglected space.) The 4WD truck is broken too so I may be here a while.

     This bowl is full of colorful vegetables that are so good for you. It's loaded with clams, and has just a tiny bit of bacon in it that you could leave out if you want to, but please don't. The depth of flavor it adds is phenomenal. A big bonus? It comes together quickly and doesn't take hours to cook. That gives you plenty of time to go out and build that snowman, just in case you're so inclined. 



Manhattan Clam Chowder
adapted from this Better Homes and Gardens recipe
Ingredients:
3 cans (6.5 oz) minced clams
8 oz. bottled clam juice (1 cup chicken broth will do in a pinch)
2 slices of bacon -I used 4 slices of pre-cooked bacon (the kind you can buy already cooked) and some avocado oil- see note*
1 cup diced celery
1 medium carrot, diced (about 1/4 cup)
1 med. onion, diced
1 sweet red pepper, diced
2 cups cubed potatoes (I used Yukon Gold)
1 tsp. dried thyme
1/8 tsp. ground cayenne pepper
1/8 tsp. ground black pepper (I just gave it a couple of healthy grinds)
1 dried hot red pepper (optional)
1 can diced tomatoes (14.5 oz) undrained

Directions:
  • Drain canned clams, reserving juice; set clams aside. Add enough water to reserved clam juice to equal 2 cups. Set juice aside.
  • Dice bacon. Saute over medium heat until crisp. Remove bacon pieces and drain. Reserve 2 Tablespoons drippings in pan. *Note: I diced 4 slices of pre-cooked bacon and then gently sauteed it in a couple of Tablespoons of avocado oil (olive would be good too). I may be disillusioned, but I think it might be just a little bit better for me than straight bacon grease.
  • In the reserved bacon grease or oil, saute celery, carrot, onion and red pepper until tender.
  • Add the reserved 2 cups of clam juice and the 8 oz. clam juice or broth. Stir in potatoes, thyme, cayenne and black pepper. Add the whole dried pepper if desired. (It gives a little zing.)
  • Bring to boiling; reduce heat. Simmer, covered, for about ten minutes until vegetables are tender. 
  • Stir in reserved clams, bacon and undrained tomatoes. Return to a boil, reduce heat and cook 2 to 3 minutes more until heated through. Remove the hot pepper before serving. Enjoy!


41 comments:

  1. It's nice to see you back and with a delicious soup. It is certainly soup weather around here!!

    Best,
    Bonnie

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  2. I'm trying to get more clams in my diet because of their high iron content. I'm used to the creamy clam chowder, but this looks delicious! Thanks! I love your photo of the glass jar filled with veggies!

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  3. Sounds great! I haven't had clam chowder in years, and yep, I'd like mine with bacon please:@)

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  4. We are most certainly in soup mode in chilly Milwaukee! Clam chowder has always been a favorite and I also haven't made it for far too long. Thanks for the delicious reminder.

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  5. Welcome back - we missed you! Some snow we didn't get :) They missed that prediction - and you got the whole week off - or at least the kids did. Stay warm! I know this beautiful chowder helped

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  6. I have never made clam chowder...and for a seafood fan like me, this is definitely a must-try. The crackers look great too. What are the black speckles? Sesame seeds or dried veggies?

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    1. There are sesame seeds in the crackers, but the black speckles are poppy seeds. There are caraway seeds too, I think. They're Milton's "Everything" crackers.

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  7. This is soup weather, no question. Even in South Florida! Great recipe for an old favorite. I haven't made it in ages.

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  8. i'm not a fan of clam, no surprise, but this is so much more appealing than the new england version!

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  9. Sounds healthy, warming and delicious - which is what is needed in this weather!!
    Mary x

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  10. Thank you for stopping by! It was actually very mild today, almost 40!!!

    There's nothing like a pot of homemade soup! You're looks delicious! I'll bet your belly said mmm, mmm, good!

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  11. Beautiful photo and the recipe sounds so delicious :)!! I've never tried clam chowder before, but I am sure I will try this in the near future. Thanks for sharing :).

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  12. It's not soup weather way down here in Australia but I think I'd brave the heat and make this wonderful chowder.

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  13. Wow, this soup looks delicious. I don't think I've every had Manhattan style, we always have New England. We have a very cold and rainy week ahead and a big pot of soup would be perfect. Thanks for the recipe, Rita.

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  14. Your clam chowder sounds excellent! I wish the picky hubby would eat clams and then I'd make this in an instant!

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  15. Hi Betty, not too many blogger I know that are MIA for 4 months...and come back so non-chalant, but it works for you; so cool and unraveled. ( I wish I could be more like that.)
    Your Manhattan Clam Chowder is almost identical with the ingredients that I use, except I use extra virgin olive oil. Love clam-chowder, especially the red one. Now you've inspired me to make it again. I also don't use the bacon fat either. Avocado oil sounds great...I've never tried it!
    Thanks for stopping by to comment, and it's nice to see you're back on your blog!

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  16. Hi Betty!
    I can't even remember the last time I enjoyed a bowl of good Manhattan Cam Chowder and I don't think I've ever made it..but you've shared a wonderful not too difficult recipe so thank you very much! Welcome back to blogging-I've been too busy lately to update my blog so I'll take your inspiration and try to update my blog as well ;-)

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  17. It has definitely been soup weather! And this looks like just the thing to cuddle up with!

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  18. What a gorgeous soup. I always use the precooked bacon these days too. Great idea to saute it in a little olive oil.

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  19. I haven't had Manhattan clam chowder in ages but always liked it. This is a great recipe with tons of flavor that I'll be sure to make for my family.

    I noticed you have one of those containers of veggies that can be purchased at the store already cut up. I've used those only twice to find that my house would stink so bad from the onions. They must treat them with something when they're packaged that way. Have you found that? I quit buying those even when in a hurry because I couldn't get to odor out of my house for days.

    Thanks for sharing this recipe.

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    1. Thanks for the tip about the onions, Vicki. I've never used the pre-cut veggies, though I have been tempted! The ones in the photo are just ones that I cut up and threw into a jar that was handy. :) Thanks!

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  21. Delicious! The one good thing about this cold and snowy winter is that I'm making lots of soup. This would be a great addition to my recipe file.

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  22. Beth, a big bowl of this soup is perfect for everyone during this incredibly cold winter! I love the tomato base and I know my family will too! I've missed your posts and glad to see you back! xo

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  23. I hope 2014 proves to be a good year for you and yours.

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  24. There is nothing better than a bowl of soup with this cold blast we are having here in New York. This is so comforting, perfect for dinner anytime!

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  25. I love clam chowder, but never made this version, Manhattan...looks beautiful and yes, loaded with vegetables...
    Have a great week Betty :D

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  26. Having the opportunity to nest an extra day is delightful. North Florida got a snow day too ( crazy I know) we ended up with a lot more ice than snow (sigh).

    Great Manhattan chowder soup.

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  27. It sounds wonderful and what a perfect soup for the 5 days of snow we are expecting. Isn't it funny that soup is the perfect ticket for the cold and being stuck inside? We have always had the creamy version. I will have to try this kind.

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  28. Sounds like a perfect cold-weather recipe. Love the addition of bacon!

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  29. I'm back again, Betty. As far as pre-cut veggies, you are wise not to use them. They are only for convenience for people that do not buy veggies in bulk, and are much more expensive. I always buy the sweet onions that you can even eat raw, and it gives the same purpose as reg. onions do when cooking with it.

    I'm glad I came back to see your post again...your chowder has the same exact rich color and texture as my Chickpea Soup...next on my list is to make the Manhattan Chowder again, which I haven't made in a couple years!

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  30. this looks fantastic....cozy....we haven't been slammed with the cold weather over here in the Southwest like the east coast has, but we've had some chilly days, and I am craving soup!!! a must try!!! sending lots of love vibes your way sweet bella, stop by mangiabella and enter to win my valentine's giveaway!

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  31. oops, not sure if my comment went through...LOL...but just mentioning that even though we haven't been slammed with the cold weather here in the southwest like the east coast has, we've had some chilly days and I have been craving soup, so this is a must try!!! sending lots of love your way sweet bella, and stop on by mangiabella to enter my valentine's giveaway!

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  32. I'm enjoying the beautiful spectrum of colours in the jar containing all the vege in this soup...

    Whether snowy or not, this is definitely a healthy way of eating :D

    Zoe

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  33. Oh wow, your soup looks great, I could eat a big bowl right now!! :-)

    Michael ;-)
    https://michaelswoodcraft.wordpress.com/2014/02/09/strawberry-topped-cheesecake/

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  34. You don't know how much I'd like a pot of this simmering on my stovetop right about now.

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  35. Being a New England girl I have never had Manhattan Clam Chowder. Your bowl of it looks delicious. The recipe seems easy and quick too.

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  36. Betty, thank you so much for your kind and caring comment on my blog!
    My cousin is visiting from Tampa this weekend, and I Do want to make her your delicious Manhattan Clam Chowder...easy to make, and so comforting; which I DO need right now!

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Thanks for stopping by scrambled hen fruit! I appreciate all of your comments and look forward to reading them.

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