Sitting on our deck swing yesterday there was a nip in the air. It was sweater weather so I ran inside to grab my old tattered standby.
Swinging, I begin to think of September. How much I hate to see summer leave, but how much I enjoy fall.
I love the foods, fires, and fall gatherings. Our motorcycle excursions to leaf watch. Thoughts of thanks, hope, and looking forward to another spring.
I began to spell September for some odd reason.
I laughed because while Mom never taught me much about food she did instill one thing.
When you order fresh seafood from a menu make sure the month has an “R” in it. What “R” has to do with seafood she never explained, and I guess I was too disinterested to ask.
We often got seafood when dining out. I began to think of anything seafood related that we might have had at home as a child.
Yes, Campbells Clam Chowder.
Clam Chowder was one of my favorite soups. I loved both the New England and Manhattan styles, but Manhattan was my favorite.
So last night after swinging and getting a bit chilled, I just had to make clam chowder.
I am sure the “R” rule was about fresh seafood and not canned clams but who understands how I come to such circles.
It didn’t really matter because the chowder tasted so much better than Campbells.
I don’t remember where I got this recipe.
I had to dice all the veggies as that was part of the appeal to me as a child. I also added corn, peppers, and used fresh tomatoes, simply because we had that along with the rest of our garden items. I added red pepper along with the hot sauce because I loved the kick and some salt
Manhattan Clam Chowder
1 can plum tomatoes — (28 ounce) chopped with liquid
1 large white onion — chopped
3 celery stalks — thinly sliced
1 minced fresh thyme sprig or 1 teaspoon
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/2 teaspoon Tabasco sauce
1 bay leaf
3 medium potatoes — pared and diced
2 carrots — thinly sliced
3 cans chopped clams with their liquid — (6 1/2 ounce)
Combine tomatoes, onion, celery, thyme, parsley, salt, peppercorns, ground pepper, Tabasco sauce, and bay leaf in a stockpot, bring to a boil, reduce heat, and simmer 20 minutes. Bring to a second boil, add potatoes,clams, and carrots, reduce heat and simmer 15 minutes. Remove bay leaf.