A Post Entitled Manhattan Clam Chowder
So glad you tried this! Homemade soup is 100% worth it.
That’s right, people. Homemade, from scratch soup. Was it a lot of fun to make? Yes. Was it absolutely so much more delicious than from a can? YESx10000000.
I got the inspiration from Your Nutriotionista, (with a few modifications) and used the basic Food Network recipe as my base.
1. I used 2-3x’s more vegetables. This recipe was practically a stew, so I added more water (which = MORE SOUP!!!)
2. I added (MUCH!) more than the 1/2tsp of crushed red pepper the recipe called for. I LOVE spicy.
3. I used an extra can of clams. Next time, I won’t go for minced clams - they’re really small and they overcook really easily. This might have also been my error, but I only had them on the heat for a couple minutes.
4. I also didn’t buy 5 bottles of clam juice, because that shit is expensive. I bought 2, and then used the juice from the canned clams and then added water to make it more brothy.
5. I didn’t have a bayleaf or fresh thyme, so I cut up a few sprigs of parsley and just cooked it right in the soup. My
delicatepalate couldn’t detect the lack of thyme. Although I did throw some dried oregano and basil in to make up for it.Verdict? DELICIOUS.
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