12 September 2011
The Season of Soup Kicks off with Manhattan Clam Chowder
I’ve decided to declare this fall/winter the official season of soup (not that it’s a stretch at all…).
My goal is to make at least 25 different soup recipes before winter is over — March 20, 2012. I know 25 soups doesn’t sound like a lot, but I’m going to try to make a new (or newish) recipe every time.
Are you as obsessed with soup as I am? Do you like trying new soup recipes? Just tag any related posts/recipes with #seasonofsoup. Whenever I see a new #seasonofsoup recipe, I’ll reblog it here!
I kicked off the Season of Soup with a recipe I’ve never tried before: Manhattan Clam Chowder. Though I like both Manhattan and New England chowders, I slightly prefer Manhattan because it’s more brothy.
I used Emeril’s recipe as a starting point and modified, but you could absolutely make it up as you go.
A few Manhattan Clam Chowder tips:
- Bacon is a must. Render the fat of some uncured bacon in your soup pot as the starting point to your chowder.
- I used Trader Joe’s Cherrystone clams and chopped them up. Next time, I’d try it with Littleneck clams (they’re smaller).
- Veggies you’ll need (in your preferred proportions): celery, onion, carrot, bell pepper, potato.
- Make sure not to overcook the clams. I let everything but the clams cook for about 30 minutes, then added the clams for another 5-10. Then, I took everything off the heat but let it all marry together. Married soup = best soup.
Overall, I can definitely recommend Emeril’s recipe. I’ll use more bacon next time, though (duh), and like I said above, try the Littleneck clams.
Oh man, I love soup so much. I can’t wait for this bountiful Season of Soup! I hope you participate by tagging any soup-related posts with #seasonofsoup so I can reblog them here! If you’re not on Tumblr, just comment or email me the link to your post.
SOUPSOUPSOUPSOUPSOUPSOUPSOUP.
