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 is a very comfy and tasty version of Manhattan Clam Chowder. Pair with crusty buns and sharp cheese for a perfect rainy night supper!
It comes (with slight alterations) from one of Meadow Sweet Grove's library of vintage cookbooks: Betty Crocker's New Picture Cook Book, McGraw-Hill, 1961:
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 diced potatoes
1 cup water
1/3 cup finely diced celery
1 can cooked tomatoes
1 tsp. salt
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 through 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 the table - and if there are any left-overs, simply pop the lid on top and store in the fridge. Fun for kids, great for parties, handy for saving any type of leftovers - all without the use of plastic wraps. Gotta love it!
Meadow Sweet Grove © V. Buchanan 2017
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