Manhattan Clam Chowder

While some people were watching the Superbowl, I was, as usual, thinking of food. I used to watch every football game I could find but since I moved to Hawaii, the games are just too early in the day to peak my interest. Coffee and football just isn’t the same as beer and football. Without my day being dominated by the game that held the attention of seemingly everyone else I know, I had some time on my hands.

A recent hike with my favorite people. As corny as it may sound, we do actually call ourselves the "Wolfpack".

A recent hike with my favorite people. As corny as it may sound, we do actually call ourselves the “Wolfpack”.

Freetime is a luxury that my work schedule rarely allows. Every weekend seems to be planned and gone before I even get a chance to enjoy it. I do try to get out and enjoy the island as much as I can so I do get a few hikes in but it is mostly work, housework, or tending the crazy batch of plants I call my garden that fills my weekends. Today, I found myself without any tasks…a miracle or just a fluke? Either way, it didn’t last long. After a leisurely breakfast, chores beckoned once again. Today’s task? Putting the final touches on the AirBnB that we are setting up in the studio apartment attached to my house. It has been a rather large task but we are excited to start hosting guests from all over the world. As you all know, I love any opportunity to show off this awesome island I get to call home!

Today's AirBnB task was assembling the patio set.

Today’s AirBnB task was assembling the patio set.

The whole time, I was thinking about what kind of food I most wanted to eat. It was a relatively cool day and soup of all kinds kept popping into my head. I made this one a few days ago and it fit the bill perfectly. Lots of fresh veggies (some even from the garden!), warm and soul satisfying without being too heavy, and just plain tasty as heck. This recipe only takes a little bit of time to throw together so it is a breeze for weeknights.

Enjoy! Happy Cooking! ~ Molly

Manhattan Clam Chowder

  • Servings: 2-4
  • Time: 30 minutes
  • Print

Ingredients:

  • 2 lbs tomatoes (or 1 large can peeled whole tomatoes)
  • 2 cups white wine
  • ½ medium onion, diced
  • 3 cloves garlic, chopped
  • 4 small potatoes, diced
  • ½ medium bell pepper, chopped
  • 1 ½ cups celery, chopped
  • 3 sprigs fresh oregano (or ¼ tsp dried)
  • ¼ cup parsley, chopped
  • 3 strips bacon
  • 2 cups clams
  • red pepper flakes, to taste

Preparation:

  1. Only if you are using fresh tomatoes: Bring a small pot of salted water to a boil; cut a small x in the bottom of each tomato; drop into boiling water until the skin starts to shrivel; remove for water and allow to cool slightly then peel
  2. In a large heavy bottom pot, cook the bacon; remove the bacon from the pan, leaving the fat
  3. Cook onions and potatoes in the bacon fat until they begin to brown; add garlic; cook 30 seconds more
  4. Crush or roughly chop the tomatoes and add to the pot along with the wine and two sprigs of oregano; stir; add enough of the water used to scald the tomatoes as you like for the broth; season with salt and pepper; allow to simmer on low for 10 minutes
  5. Add the celery and bell pepper; stir; simmer another 5 miutes
  6. Remove oregano sprigs; remove the leaves from the remaining oregano sprig; add to the soup along with any leaves from the celery and the clams; simmer 1 minute
  7. Crumble bacon; stir into the soup with ¾ of the parsley; season to taste
  8. Serve garnished with the remaining parsley and red pepper flakes

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