It's Soup:30!

So for a few days there, it really felt like fall in Western PA. But then the temperatures rose again, and I think the high is like 70 today. But no matter, because technically it is fall, and that means I’m making soup.

At Rob’s suggestion, I made clam chowder. I’d never done this before, so I had to read through a few recipes to try to adapt them. Apparently, clam chowder is serious business. I mean it—people in the Northeast are crazy about their clam chowder. Being from Pittsburgh, which some will argue is the Northeast, some will argue is the Midwest, I’m far less concerned. So if this recipe is not “authentic” (and I know it isn’t), don’t complain! This recipe made two very large bowls of soup--we definitely didn't finish them!

Clam Chowder

2 eight-ounce bottles clam juice
about ½ pound red potatoes, unpeeled, cut into bite size pieces
1 tablespoon butter
1 cups chopped white onions
2 stalks of celery, chopped well (including the leaves, they are so good!)
2 garlic cloves, chopped
1 bay leaf
1/4 cup flour
3 six-and-a-half-ounce cans chopped clams, drained, juices reserved
1/2 cups half and half
squirt of Sriracha (see a pattern with this?)
salt n pepa

So, pour the clam juice into a pot and add the potatoes. Bring to a boil and then lower the heat a bit to cook the potatoes—around 10 minutes, depending on how big the potato chunks are. This will make your kitchen smell a bit bad, because let’s face it, clam juice is kind of gross. Remove from heat and set aside.

In another pot, melt the butter. Add the celery, onions, garlic and bay leaf, cook until the veggies are soft (5-7 minutes, maybe?) Stir in the flour slowly and whisk like hell. Don’t let it brown. Cook about 2 minutes, stirring constantly, and then slowly begin adding the reserved juice from the clams. Keep whisking…build those whisking muscles. Try to break up any clumps of flour and veggies. Add the potatoes with the clam juice they were boiled in, half and half, canned clams and the Sriracha. Stir well and allow to simmer, stirring frequently, for 10-15 minutes, just to let it get hot, let the flavors blend and the soup thicken. Be sure to take the bay leaf out, that's a surprise that no one wants. Season chowder with salt and pepper and slurp away.



I served it with a sprinkling of parsley and some sourdough bread. You know what, this was damn good. It would definitely have been better with fresh clams, but when you’re landlocked in the fall, you do what you can.

Rob's review:
Also 9/10 hot dogs!



You know, I'm beginning to think Rob's being overly nice on the giving of hot dogs because he has to live with me. If you'd like to become a hot dog rater, please come over for dinner.