It has been raining so long in Meadow Sweet Grove ... week after week of it! The fairies are having a hard time getting their laundry dry and all sorts of smalls are hanging in front of all the little hearths and stoves. Still, there are signs of Spring in the Grove. Lots and lots of merry songbirds are flitting about and wee, perky daffodils are cheerfully (and valiantly!) standing up to the rain. In the meantime, rainy nights make for some great soup nights.
This recipe (with slight alterations) is from one of Meadow Sweet Grove's vintage cookbooks and is a very comfy and tasty version of Manhattan Clam Chowder. Pair with crusty buns and sharp cheese for a perfect rainy night supper!
Manhattan Clam Chowder
1/4 cup finely cut bacon, cooked crisp
1/4 cup finely chopped yellow onion
1 can whole baby clams
2 cups peeled, diced potatoes
1 cup water
1/3 cup finely diced celery
1 can diced tomatoes
1 tsp. salt (if desired)
1/8 tsp. black pepper
1/4 tsp. thyme
2 tsps. parsley
Finely chop bacon and fry in frying pan until completely crisp. Add onion and saute together. Drain clams, reserving liquid and set clams aside. Add clam liquor, potatoes, water and celery to the onion and bacon. Cook, slightly bubbling, until potatoes are tender - approx. 10-15 min. Add clams, tomatoes and seasonings. Heat thoroughly and serve immediately. Makes approximately 4 servings.
These little bowls are simply awesome. Perfect for setting out on the table at each place setting with (or as) the main course. Because they come with lids, the soup is kept piping hot until everyone is ready to join in at the table - and if there are any left-overs, simply pop the lid on top and store in the fridge. Fun way to serve soup to kids, great for sauces or small portions, and handy for saving any type of leftovers - all without the use of plastic wraps. Gotta love it!
Source: Betty Crocker's New Picture Cook Book, McGraw-Hill, 1961 Meadow Sweet Grove © V. Buchanan 2017 / edited 2019/2020