There are two types of clam chowder, the one most are familiar is Boston or New England which is the white and there are many recipes for it, the other is rarely seen any more and is called Manhattan Clam Chowder and is red.

 

When I was a child many restaurants served both but I guess the red fell out of favor.

 

I personally prefer Manhattan Clam Chowder and after searching on the net for recipes and trying many of them, this is by far the best one I have ever had.

 

Manhattan Clam Chowder

 

5 bacon slices, diced

2-1/2 cups diced onions

1-1/2 cup diced carrots

1 cup diced celery

2 Tablespoons chopped parsley

5 cups water

2 cups diced potatoes

3 dozen clams, shucked with liquid reserved

or..

1 large can (~3 pounds) chopped clams, drained liquid reserved

1-28 ounce can tomatoes (stewed)

1 teaspoon salt

1 teaspoon thyme

1 bay leaf

1/4 teaspoon pepper

 

in a 5 quart dutch oven, over medium heat, fry bacon until almost crisp;

push to side of pan.

 

Add onions and cook until tender, about 10 minutes.

 

Add carrots, celery, parsley and cook 5 minutes.

 

Add water, potatoes, clam liquid, bay leaf, salt, thyme, and pepper.

 

Heat to boiling. Reduce head to low and simmer 20 minutes, stirring often

 

Add clams and simmer 5 more minutes.

 

Makes 8 servings or 14 cups.

 

enjoy...wes

 

 

 

 

 

Dry Onion Soup Mix

 

 

Dry Onion Soup Mix

4 tsp. beef bouillon

8 tsp. dry minced onions (or onion flakes)

1 tsp. onion powder

1/4 tsp. seasoned salt

 

Mix and use like you would for any recipe using Lipton instant onion soup mix.

Makes one envelope sized batch.

 

 

 

Home-style Cup-A-Soup

 

1 Cup Powdered Milk

2-1/2 Teaspoon Powdered Chicken Stock

2 Tablespoons Potato Starch or Cornflour

1 Teaspoon Onion Flakes

1/2 Teaspoon Basil

1/2 Teaspoon Thyme

1/4 Teaspoon Black Pepper

2 Teaspoon Salt

2 Teaspoon Sugar

 

Put all ingredients together in a re-sealable container and shake well.

Use Two To Three Tablespoons to one Cup of hot water and stir well.

 

 

 

wanna try this one

 

Minestrone soup

 

1 tbsp olive oil

1 onion, chopped

2 garlic cloves, finely chopped

2 lean bacon rashers, chopped (ham)

2 carrots, grated

2 celery stalks, finely chopped

2 zucchini, grated

A savoy cabbage, finely shredded

400g can Roma tomatoes

1L rich beef stock

3 cups water

1 cup macaroni pasta, uncooked or a handful of spaghetti, broken into 8cm lengths

400g can butter beans, drained and rinsed

80g green beans, sliced

Salt and pepper.

For seasoning Parmesan cheese, freshly grated

Crusty Italian bread

 

How

1 Heat the olive oil in a large heavy-based pan. Add the onion, garlic and bacon. Stir to combine. Cook over a low heat for 3-4 minutes. Add the carrot, celery, zucchini and cabbage. Stir to combine. Cover pan and cook for 4-5 minutes.

2 Add the can of tomatoes, stock and water. Stir to combine. Bring slowly to the boil, then reduce heat and simmer covered for 35 minutes. Add the macaroni or broken spaghetti and cook until just tender. Add the butter beans and green beans. Season with salt and pepper, and cook for 4-5 minutes.

3 Serve the soup with grated Parmesan and crusty bread.

 

 

 

Refried Bean Soup

 

An excellent hearty, meatless soup. You won't believe that a soup this easy can taste this good. The Rotel tomatoes (tomatoes with green chilies) provide the perfect seasonings, so don't substitute plain tomatoes for them

 

Adapted from Southern Living.

 

1 small onion -- chopped

2 cloves garlic -- minced

1 tablespoon vegetable oil

1 can refried beans -- 31 oz

1 can diced tomatoes -- undrained -- 16 oz

1 can Rotel Tomatoes -- undrained -- 10 oz

1 can chicken broth -- 14 1/2 oz

Garnishes:

crushed tortilla chips

shredded cheese (cheddar or monterey jack)

sour cream

 

Cook onion and garlic in oil in a Dutch oven over medium high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes.

 

Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately.

 

Yield: 4 hearty servings. add meat if you have it.

 

 

 

use spam, canned hap or hamhock, bacon

 

Basic bulk soup mix

 

5 cups (2 pound) dry lentils

2-1/2 cups (1 pound) dry green split peas

2-1/2 cups (1 pound) dry yellow split peas

5 cups (1-2/3 pounds) alphabet pasta (or any tiny, shaped pasta)

2-1/2 cups long-grain rice

2 cups dried minced onion

Combine all ingredients well. Store mix in an airtight container in a cool, dry place. To make soup, use 1 cup mix to 12 cups broth, water, or tomato juice. Add vegetable/s of your choice as well as barley, if desired. Any finely chopped or diced meat can be added as well. Season to taste.

You can add any dried vegetable to this mix too. I add dried carrots to mine when I mix it up for storage.

 

 

Pea Soup

 

8 c water

1 1/2 c chopped onion

3/4 c yellow split peas

1 1/2 c diced carrots

1 1/2 c chopped celery

1/4 c chopped fresh dill

3 T pearl barley

3/4 oz vegetable or chicken bouillon cubes (optional)

1/4 tsp pepper

 

In 4qt saucepan, bring the water to a boil over high heat. Add the onion and split peas, and return to a boil. Reduce the heat and simmer, covered, 1 hour.

 

Add the carrots, celery, dill, barley, bouillon and pepper. Simmer, uncovered, 1 hour longer or until the peas have dissolved.

 

* The recipe states 8-10 servings. Not sure who they were serving but I double this recipe.

 

 

 

 

this looks easy to convert to all dehydrated and canned or powdered milk.

 

Hearty Potato Soup

I got this recipe out of Taste of Home magazine a couple years ago -

I think it was their first year.

Very good and easy.

 

 

 

Hearty Potato Soup

 

6 medium potatoes, peeled and sliced

2 carrots, chopped

6 celery ribs, chopped

8 cups water

1 onion, chopped

6 tablespoons butter, cubed

6 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1-1/2 cups milk

 

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes.

Drain, reserving liquid and setting vegetables aside.

 

Meanwhile, in another pan, saute onion in butter until soft. Stir in flour, salt and pepper;

gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables.

Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

 

Yield: 8-10 servings (about 2-1/2 quarts).

 

 

 

Garlic and Sage Soup

6 - 8 cloves garlic, finely minced

3 fresh sage leaves, chopped

2 fresh thyme sprigs

6 egg yolks, lightly beaten

S&P (salt & pepper)

6 slices french bread, toasted

3 tbsp. olive oil

freshly grated parmesan cheese

 

In a 2 qt. saucepan over high heat, combine garlic, sage, thyme & 6 cups of water. Bring to a boil, then reduce to low & simmer, uncovered, for 20 min. Add a little hot soup to the egg yolks & slowly pour the yolk mixture back into the soup. Season to taste w/S&P. Place a slice of bread in each of 6 soup bowls. cover w/soup, drizzle w/olive oil & sprinkle each serving w/ parmesan.

 

 

 

Saturday, February 2, 2008

Egg Drop Soup

3 eggs beaten

2 tsp. cornstarch

1/4 tsp. pepper

6 cups bouillon

3 Tbsp. vinegar

2 Tbsp. soy sauce

 

In a large saucepan, mix the cornstarch with a small amount of cold bouillon.

Add remaining bouillon and other ingredients except eggs. Bring to a boil and

simmer until clear. Gradually stir in egg, season to taste and serve at once.