“R” is for Seafood

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

Ingredients:
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
dried
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 peppercorns
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)

Method:
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.

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2 Comments (+add yours?)

  1. blue zebra
    Sep 19, 2007 @ 09:28:57

    Gosh Sue you are so lucky to have sweater weather already! We got a “cold front” the other day…it took the temps down into the 70’s and 80’s for a day or two…lol. From Hell to normal in 24 hours right? šŸ˜€ But a far cry from fall!

    Can’t wait to try your recipe for the “chowdah”. It sounds fantastic and I do so love clams! I have a hankering for linquine in white clam sauce…I may have to ‘exercise’ tonite! šŸ˜‰ Have an awesome day sweetie!

    Reply

  2. chefjp
    Sep 22, 2007 @ 15:09:21

    I really enjoyed your chowder recipe–well done! chefjp

    Reply

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