Manhattan Clam Chowder, using THIS recipe (well...sort of... I looked at, thought it over and did things just a tiny bit different. But I more or less "followed" it.)
Pictures of the event...
(I wish I had a picture of the massive pile of onions. SO many tiny onions pieces. So much eye pain! I took one, put them in the pot and THEN realized there was no camera card in my point and shoot Olympus...) garlic, potatoes, and parsley.
(not in recipe but I started the soup that way because...it is the right way!) onions, celery, parsley, olive oil, tomato paste, and a vast amount of clam juice.
(home-canned stewed tomatoes. Canned by either my grandmother or my mom? Not sure) and one can of diced tomatoes into the pot. Threw in the rest of the herbs. Added potatoes (although I should of added them before the liquid so there would be less splashing. Duh, Bella.) and brought it to a boil. Covered and let cook until the potatoes were soft.
Last, I added the clams (do it last or they get rubberized. Like, even more so than they normally are.). 3 whole pounds of clams!
Side note, NORMAL clam chowder (aka the
Dinner was served with a salad and crusty Italian croutonish bread (cut in slices, brushed with oil olive and put under the broiler until crunch. Good for soup dipping.).
All in all, very tasty.
What will I make next week? Well... I actually have no idea what I will make next. I am still thinking about that. Might be pasta. I haven't done pasta yet and we all (I) know that pasta is the best food in the world so...
Check the blog next Tuesday to see what I come up with on next week's Awesomemonday! Happy cooking, everyone!