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I'm continuing with last month's theme of soup by offering a quick recipe for Manhattan clam chowder. While I'm also a fan of the creamier New England clam chowder, I keep that on reserve for special occasions like New Year's Day. This tomato-based chowder is one that I can make and enjoy regularly. It's a simple recipe and you can tweak many of the ingredients to suit your tastes and what's available in your refrigerator and pantry. If you don't have leaks available, skip them. If you prefer carrots in your soup, add them with the rest of the sautéed vegetables. If you have vegetable stock available instead of chicken, that's fine. If you have fish stock on hand, that's even better (I've placed chicken stock in the recipe since it's more widely available and often right on your pantry shelves.) What you include in your chowder is really up to you.
What I will recommend is serving this zesty soup with warm bread sticks. If you want to make them special, sprinkle grated parmesan cheese over them before warming them. If you add a nice green salad and a glass of white wine, you'll feel like winter is something worth celebrating!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!