CLAM CHOWDER ETC.

“Soup is cuisine’s kindest course.”  Virginia Woolf

This week the forecast is temperatures in the low 70’s.  Time for soups and stews.

Of course, there’s always the what-to-serve-with-soup questions, which is generally answered with a bread option.  Toasty french bread or corn bread go well with just about any soup.  Cheese bread works well with soups that don’t have cheese in them.  And then there’s always grilled sandwiches.

But now we come to the discussion about clam chowder.  There is the New England version, which is generally white and contains cream.  Then there is the Manhattan version, which originated in Rhode Island but would not sell as well if it were called Rhode Island Clam Chowder.

The word “chowder” should put you on alert that the soup is, or should be, chunky.  I could go on forever about this topic but this information is irrelevant and so boring that my hands are falling asleep just typing this.  Onward!

INGREDIENTS:

Spoiler alert – This is a Manhattan Clam Chowder

1 cup celery, diced

1 cup onions, diced

1/2 cup carrot, diced

ghee or butter, about a tablespoon

1/2 t thyme

bay leaf

1 medium potato, diced

2 cups pasta sauce

1 bottle clam juice

1 cup water

minced parsley, fresh or dried

chopped clams, optional

DISTRUCTIONS:

Sauté the diced celery, carrots, and onion in ghee or butter with thyme and a bay leaf.  Note – butter tends to brown while ghee, which is butter with the milk solids removed, will not brown and has that great butter flavor.  Do this for about 10 minutes until the veggies are tender.

Add the diced potato, pasta sauce, clam juice and water.  Simmer this for about 15 minutes.  Stir in the parsley.  This dish definitely needs something green.  Add clams if you feel the need.

Other ingredients you might want to bury in add to the chowder are things like cooked green beans, garbanzo beans, and even corn.  Yes, this is the perfect place to rid the fridge or bits and pieces.

Additionally, if you’re feeling in a creative seafood mood, you could even add some chunks of nice white fish and/or some shrimp.  Seafood chowder.  Great stuff!

Loveya – The Grandma

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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