Manhattan Clam Chowder, No-Knead Bread with Oregano, Escarole and Fennel Salad

by Jennifer

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.

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