Austin is a great potato peeler (and he got a haircut on Sunday, so he looks extra handsome!). I hate peeling potatoes, so I am so happy that he doesn't mind doing one of the things in the kitchen I dislike. Growing up my mom and grandma both had gadgets that peeled potatoes, so I never had to peel a potato, apple, etc without the aid of the "stripper," but I can't find one now that I have my own kitchen :(
Again, we (I) was too hungry to remember to take a picture, so below you'll see the pot of chowder and a picture I borrowed from the Weight Watchers website. I adapted the recipe from them too, using canned clams instead of fresh (cooking clams makes me nervous....). If I were to do it again, I would cover the pot when simmering the soup; we lost too much liquid when it was simmering.
Fresh Manhattan Clam Chowder
|5 slice(s) uncooked turkey bacon|
|2 tsp olive oil|
|1 large uncooked onion(s), diced into 1/2-inch pieces|
|2 large uncooked carrot(s), diced into 1/2-inch pieces|
|4 rib(s) (medium) uncooked celery, diced into 1/2-inch pieces|
|1/2 pound(s) uncooked potato(es), diced into 1/2-inch pieces|
|4 cans clams|
|32 oz canned crushed tomatoes in tomato puree, plum-variety|
|1 1/2 Tbsp thyme|
|1 bay leaf|
|1/2 tsp table salt|
|1/2 tsp black pepper|
|1/4 cup(s) parsley (flakes or fresh)|
- In a large heavy pot, sauté bacon over medium-high heat until crispy, about 5 to 6 minutes; remove bacon, crumble it and set aside.
- In the same pot, heat olive oil over medium heat for about 1 minute. Add onions, carrots, celery and potatoes; stir vegetables, scraping bacon drippings from bottom of pot with a wooden spoon, to mix and coat. Cook, stirring occasionally, until onions wilt, about 10 to 15 minutes; add clam juice, tomatoes, thyme, bay leaf, salt and pepper. Bring to a boil for about 1 minute and then reduce heat to medium-low; simmer, uncovered, until potatoes are tender, about 50 minutes.
- Add clams to soup, cover and increase heat to high. Boil soup just until clams open, about 6 to 8 minutes. Remove clams from shells, discard shells and place clams back in soup. Toss in parsley, crumbled bacon and serve. Yields about 1 cup per serving. 3 points per cup!