I adapted this chowder recipe from the original found at simplyrecipes.com, and it’s fantastic. I am not too proud to admit I was slurping the last of the broth from the soup pot after dinner! When I took the No-Knead Bread dough out from the refrigerator, I kneaded in a couple tablespoons of chopped fresh oregano, then let it rise on the counter. This dinner serves 4 adults (or two adults and several children, with some for lunch tomorrow!).
Manhattan Clam Chowder
- 3 TBS extra-virgin olive oil
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 medium – large garlic cloves, chopped
- 1/2 tsp dried thyme
- 2 bay leaves
- 15 oz. tomato juice
- 8 oz. bottle of clam juice (I use Bar Harbor brand)
- 4 6.5-oz. cans of clams – I used 3 chopped and 1 whole – with broth reserved
- 1 lb. new potatoes, peeled and chopped into 1” pieces
- salt, freshly ground black pepper and Tabasco to taste
Heat olive oil over medium heat in a large stockpot; add carrots, celery and onions and cook until they begin to get tender, about 5 minutes.
Add the garlic and cook, stirring, for 1 minutes.
Add the thyme, bay leaves, tomato juice, all the clam juice (from bottle and cans), and the potatoes. Bring to a simmer and cook, covered, for 30 minutes, or until the potatoes are tender.
Stir in the clams, and season to your taste. Serve hot.
Escarole and Fennel Salad
- 1 medium head escarole, chopped
- 1 fennel bulb, core removed and thinly sliced
- 1 TBS extra-virgin olive oil
- 1/2 tsp Maldon sea salt
- freshly ground black pepper
- juice from 1/2 lemon
Wash and spin-dry escarole well; transfer to a serving bowl with the fennel. Add olive oil and toss well. Add salt and pepper and toss well. Add lemon juice, toss well, and serve.