Manhattan (Red) Clam Chowder

Manhattan (Red) Clam Chowder

 When it’s cold and rainy, like it is today, there is almost nothing more pleasing than a bowl of soup. Today, it’s clam chowder. I love all three versions: New England; Manhattan; and, Rhode Island. I’m doing the Manhattan version because it’s pretty simple to prepare, and because it tastes really good. It’s the kind of vision I can spend hours enjoying while riding my motorcycle and anticipating making camp at the end of the day. (See my previous blog to make more sense of this.)

I like to use fresh ingredients whenever I can, even though that’s a challenge on a lengthy motorcycle trip. I have managed to carry onions, potatoes, and even celery with reasonable success. The celery wilts a little, but hey, this is camping. If it won’t make you sick, it’s usable, right? For my chowder, these are the fresh ingredients, along with a fresh jalapeno pepper.

For cooking, I have a stainless steel, mess kit-style lidded pot, but I also have a stainless steel saucepan I picked up at a yard sale (great source of camping gear). My trusty knife has two blades. The thin one, I use for food preparation, and the heavier blade for everything else. I’ve tried all sorts of eating cutlery, but it’s hard to beat a real spoon, a decent fork, and a knife that isn’t going to slice my plate in half, like the one in the picture. Hey, what am I saying? I write murder mysteries; I should use an even bigger, sharper knife.

So, here’s the recipe.

1 small onion, diced.

1 small stalk of celery, including the leafy ends, diced.

1 jalapeno pepper, diced.

2-3 very small potatoes, chopped.

½ teaspoon mixed dried herbs (like Italian, or herbes de Provance)

1 can of diced tomatoes

1 can of chopped clams

Sauté the onion, celery and pepper in olive oil until softened a little, using your saucepan or pot. Add the herbs and salt and pepper to taste while sautéing the vegetables. When they start to soften, add the juice from the can of tomatoes and cook for another five minutes, Throw in a little white wine as well, if you have any. Then add the diced tomatoes and the clams, including the clam juice in the can. Cook at a simmer until the potatoes are tender, about twenty five to thirty minutes.I hope you enjoy it, if you give it a try. Love to have you share your recipes and experiences in the comments section, and thanks for visiting.