Manhattan Clam Chowder

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Manhattan Clam Chowder

Living on this joyous little island on the wonderful Eastern Shore you’re sure to eat your fair share of clam chowder. For me, there’s nothing more fun than strapping on a  pair of old canvas sneakers, finding a muddy sandbar at low tide, and digging your toes around in the mud until you run into you fill up your bucket with fresh quahogs. Or as well call them, “chowders”.

The big guys aren’t good for much besides soups and clam strips. So, I’ll usually make a batch of chowder when we come across some. About 2 dozen will be more than enough to make a large pot of chowder.

There are a couple ways you can go when it comes to clam chowder. The most well-known is your New England variety, which is cream based. That’s the husband’s favorite, and I plan on sharing that recipe with you soon. But today I’m sharing my recipe for Manhattan, which is tomato based, and my personal favorite…

Bacon, potatoes, celery, onions, tomatoes, and clams. Basic, but oh so delicious.  Now, I realize some of you may not be able to come across fresh clams as easily as I am. In that case, a couple cans of clams and a some bottled clam juice works just fine.

But, if you have a great seafood counter or shop in your neighborhood I’d highly encourage you to try to find some fresh. They’re cheap as far as it goes on the seafood spectrum, and the flavor is unparalleled.

A perfect dinner for these chilly fall evenings, that holds onto one last taste of summer. Make sure to make some homemade oyster crackers to go along with it, they’re the perfect topping and only take a few minutes to throw together. Have a great weekend, everyone!

Manhattan Clam Chowder

24 large chowder clams*
4 slices bacon, chopped
1 Tbsp olive oil
4 carrots, peeled and chopped
4 stalks celery, chopped
2 small onions, chopped
1/4 cup tomato paste
4 cups chicken or vegetable broth
1 (28 oz) can diced tomatoes
2 lbs red potatoes, peeled and cut into 1-inch chunks
1 tsp dried thyme
2 bay leaves
kosher salt
black pepper

Scrub the clams clean using a clean scrub brush. Place clams into a large pot and add 2 cups of water. Bring to a boil over medium-high heat and cover. Steam the clams until they have all popped open, about 15 minutes. Remove the clams from the pot and set aside to cool.

Strain the clam steaming liquid through cheesecloth or a fine-mesh strainer to remove any grit and reserve the liquid. Remove the clams from the shells and chop well. Set aside.

Heat olive oil in a large dutch oven or stockpot (I use the same one that I use to steam the clams), add the bacon and cook over medium-high until the bacon is crispy – about 5 minutes. Remove the bacon from the pot to a paper towel-lined plate and set aside to drain. Add the carrots, celery, and onion and cook until soft, about 5 minutes. Add in the tomato paste and cook until starting to brown, about 3 minutes longer.

Add the broth, diced tomatoes, potatoes, thyme, bay leaves, bacon, chopped clams, and reserved clam juice. Stir to combine, cover and bring to a boil. Reduce heat to medium-low and simmer for about 45 minutes, until potatoes are tender. Remove bay leaves. Season to taste with salt and pepper before serving.

*If fresh clams are not available, substitute 2 (10 oz) cans of chopped clams and 2 (14 oz) bottles of clam juice or broth.

Source: adapted from Simply Recipes

Goulash

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Goulash

I’m always on the lookout for easy recipes that require minimal ingredients. They’re great for those nights on the fly for our family, when what I’ve planned on the menu for that evening hasn’t turned out…for one reason or another. Y’all know what I’m talking about! Dishes like these, where I have all the ingredients I need handy in the pantry, are a lifesaver.

Oddly, I’d never had goulash before. To me, it was very reminiscent of Beefaroni – which reminds me of school lunches and childhood. Ground beef and macaroni are simmered in a rich, lightly spiced tomato sauce until it’s a thick stew. It’s classic lowbrow comfort food, but it’s delicious.

I’d imagine it would be great with all kinds of things thrown in as well… veggies, different proteins, beans, cheese, you name it! Definitely a great base for one of those clean out the fridge nights…

I like the simplicity of the basic version, though. Not to mention that when it’s made with ground sirloin and whole wheat pasta, it’s not terribly bad for you either. Better than the “heart attack in a sack” you might end up with otherwise on those busy nights.

Goulash

1 lb ground sirloin
1 onion, chopped
3 cloves garlic, minced
1 (6 oz) can tomato paste
1 (15 oz) can stewed tomatoes
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 cups water
1 tsp dried oregano
1 tsp paprika
1/2 tsp chili powder
8 oz elbow macaroni
kosher salt
black pepper
olive oil

In large saute pan heat oil over medium-high heat. Add ground beef and cook until brown, about 5 minutes. Add chopped onion and cook for about 5 minutes longer, until onion is translucent. Add in garlic and tomato paste, and cook for about 3 minutes until tomato paste is starting to brown. Add in the stewed tomatoes, diced tomatoes, tomato sauce, water, and spices. Stir to combine. Cover, bring to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally.

Add pasta into the pot and stir to combine, recover, and cook on low for an additional 20 minutes. Check pasta for doneness. Add 1/4 cup additional water and cook for 5 minutes longer, if necessary. If mixture is too thick, add 1/4 cup warm water and stir to combine until it’s the consistency you’d like. Season to taste with salt and pepper before serving.

Source: adapted from Feral Kitchen

Jambalaya Pasta

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Jambalaya Pasta

Now that school is back in session, and fall sports and activities are underway, on weeknights it can be hard to find time time to prepare a proper dinner in the kitchen on those evenings when you have a million things going on.

This quick Cajun-inspired pasta dish is just the ticket to get a delicious meal on the table fast, that the whole family will love. Kielbasa is sliced and sauteed with some garlic, onion, and green peppers. Then seasoned with a bit of my homemade Cajun seasoning. A quick pan sauce is made with the addition of tomato sauce and cream, and then it’s all tossed together with cooked pasta to make for one delicious meal. Dinner is done in twenty, you can’t beat it!

I like to serve it with something green on the side to bump up the veggie factor – something like a nice green salad or a side of steamed broccoli are great ideas. Add this to the menu soon for a night when you need something quick, but filling! You won’t be disappointed.

Jambalaya Pasta

12 oz Farfalle (bowtie) pasta
1 Tbsp butter
1 lb Kielbasa, cut into 1/2-inch slices
1 cup heavy cream
6 cloves garlic, minced
1 small onion, chopped
1 green bell pepper, chopped
1 Tbsp Cajun seasoning
3/4 cup white wine or chicken broth
1 (15) oz can tomato sauce
kosher salt
black pepper
1 Tbsp chopped parsley
1/2 cup Parmesan cheese, shredded

In a large pot, boil water for pasta. Salt water. Cook pasta according to package directions. Drain and set aside.

Add butter to large skillet and melt over medium-high heat. Add kielbasa and cook, stirring occasionally until nicely browned. Remove from pan and set aside. Add onion and green pepper to the pan and saute until starting to soften, about 3 minutes. Add garlic and Cajun seasoning and cook for an additional 30 seconds or until fragrant. Add chicken broth to skillet, making sure to scrape up any browned bits from the bottom. Let liquid reduce by half, about three minutes.

Stir in tomato sauce. Add cream and heat to almost bubbling, then reduce heat to low. Return the kielbasa to the sauce. Let sauce simmer for 5 minutes. Add cooked pasta to the pan, as well as the parsley, and freshly grated Parmesan. Toss to combine. Season to taste with salt and pepper before serving.

Source: adapted from Plain Chicken

Garlic Balsamic Crusted Pork Tenderloin

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Garlic Balsamic Crusted Pork Tenderloin

As summer officially winds down to a close, I’m trying to get as much time in on the grill as we can. Not that you can’t find me outside grilling in the middle of a hurricane, or a snowstorm (especially now that I have an awesome covered back deck!) – but there’s just something about the smell of the grill with a cocktail in hand on a summer evening.

I know you guys have got to be tired of seeing pork tenderloin recipes here, but I just can’t get enough of them. They’re a wonderful canvas to add all kinds of different flavors to, they’re healthy, and they cook relatively quickly – all strong points when it comes to our summertime menu.

This one incorporates the sweet, rich flavor of balsamic vinegar and plenty of pungent garlic. Using a good balsamic is key – you want one that is slightly thicker and has some body (I really like Il Villaggio’s brand for the price – you can find it online here, but I usually pick it up when I visit a higher-end grocery store). The pork is marinaded for an hour or so, or more if you have time – then thrown on the grill to cook and soak up even more delicious flavor.

I served with a side of our favorite garlic rice pilaf and steamed broccoli for a dinner that everyone in the family enjoyed. Also, leftovers were absolutely delicious when sliced thin and put on a sandwich the next day. Perfect summertime eating!

Garlic-Balsamic Crusted Pork Tenderloin

8 garlic cloves, finely minced or crushed
3 Tbsp balsamic vinegar
3 tsp kosher salt
2 tsp freshly ground pepper
3 Tbsp olive oil
2 pork tenderloins (about 1¼ pounds each)

Combine garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. Let marinade 1 hour, or up to 12 hours.

Heat grill to medium-high heat (425 degrees). Sear the tenderloins on all sides over direct heat, then grill for about 20-25 minutes, rotating every few minutes, until the internal temperature is 140 degrees. Rest for 5 minutes before slicing and serving.

You could also certainly make this in your oven by searing the pork on the stovetop first, then finishing up in a 400 degree oven for about 20 minutes.

Source: adapted from Kitchen Confidante