I have been home on "Spring Break" since Friday night and am finally getting some down time to sit and watch a soup simmer. The last time I posted a soup recipe was this summer, when I posted my Grandma's Corn Chowder. Sew, I cracked open my Great Grandmother's cook books and testing out whatever recipe has suited my cravings. Yesterday, It was Manhattan Clam Chowder that caught my eye. I am a soup lover. By "soup lover" I mean obsessed. "Soup lover" is an absolute understatement. I eat soup on average about twice a day. Sometimes even three times. In elementary school some of my teachers used to even call me "soup girl". Anyway, any chance I get to make or eat homemade soup, I take it.
If you are sick of pouring your soup out of a can, try this recipe.
If you are thinking of how relaxing watching soup simmer as you tidy up the kitchen and read articles from your favorite magazine sounds, try this recipe.
If you like soup, try this recipe.
Heck, just try this recipe!
Manhattan Clam Chowder
-Makes 6 Servings-
3 bacon slices, diced
1 c. onions, sliced
2 large potatoes, cubed
3 stalks celery, diced
5 c. hot water
2 tsp. salt and a pinch of pepper
3 1/2 c. of canned tomatoes
2 cans of whole baby clams
1 Tbsp. parsley
1. In a large pan, saute' the bacon until it is crispy.
2.Then, add a sprinkle of thyme and the onions. Cook until tender, stirring occasionally.
3.. Then, add the potatoes, celery, salt, pepper and celery. Simmer this, covered, for 5 minutes.
3. After that, add the tomatoes to the soup. Drain the cans of clams and save the liquid. Add the liquid from the clams into the soup. Then, simmer, uncovered, over low heat for one hour.
4. Next, add the clams, parsley, and the rest of the thyme to the soup. Simmer, uncovered, for ten minutes.