Right now I am in the process of getting ready for a mini-vacation to New York City. In honor of this (okay really due to tomato overload) I have made Manhattan Clam Chowder, the other clam chowder, which actually did finish off all my ugly tomatoes. When most people think of Clam Chowder they picture the more famous cousin, New England Clam Chowder with its smooth creamy base. Manhattan, however, wins when it comes to health value, swimming in tomatoes rather than cream. And while Clam Chowder isn’t usually considered a fall dish, it also brings together other seasonal ingredients, like carrots and potatoes.
It will be fun to see NYC in fall. I had never been there at all before this August and had a great (short) visit then. But my husband ended up with another NYC business trip, Grandma offered to babysit (since school is now in session) and another mom will drive to children’s choir. Check, check, check.
Of course this trip is happening in the busiest time of the local foodie year–and the counter is full of tomatoes (and peaches, and…). To make matters worse, some of the tomatoes were scarred, deformed or otherwise seriously ugly, (as in… anyone living in there???). I always feel safer canning or dehydrating only the tomatoes that look really healthy. Manhattan Clam Chowder to the rescue.
This recipe came from the Milwaukee Journal ages ago. I swapped out fresh tomatoes for the canned in the original and then made a few adjustments to boost the flavor. Most recipes (though not the Journal version) include some bacon but I’m not doing anything that takes extra cooking time. Gotta clean the house for Grandma! In the end an easy, satisfying fall soup.
But I still have one question for my readers. I expect to have more less than perfect tomatoes when I return. Do you have favorite recipes?
- • 1 T butter
- • 1 onion, diced
- • 1 c diced potato
- • 1/2 c diced carrot
- • 2 c chopped fresh tomatoes (or a 14.5 oz can of diced tomatoes)
- • 1/2 c dry white wine (or broth)--more or less depending on juiciness of tomatoes
- • 4 T (1/4 c) tomato paste
- • 1 t dried thyme or 1 T fresh
- • 1 t dried parsley or 1 T fresh
- • 1/4 t curry powder
- • 2 6.5 oz cans of clams, including juice
- Melt butter in saucepan over medium heat. Add all ingredients except clams. Cook until vegetables are tender, breaking up any large tomato chunks.
- Add clams and their juice. Season with salt & pepper to taste. Serve hot.
- If you like dry sherry in soups, consider adding it to this as you serve it...