Hearty And Healthy Manhattan Clam Chowder

November 17, 2024 by Leave a Comment

Manhattan clam chowder (red), is a tomato based clam chowder which is light and brothy. Side by side it’s nowhere near the New England version,(white),which is made with milk or cream as the base.

Both versions are super delicious, but if you want something easy to make, lower in calories and carbs, Manhattan clam chowder is the version for you.

manhattan clam chowder

Think of it like a minestrone that’s chock full of clams, potatoes, bacon and other aromatic vegetables and herbs.

You can use fresh clams, shucked of course but you’ll need quite a few, or for quick and easy version buy some bottled or canned whole baby clams with the juice. I usually buy a frozen container of raw, chopped sea clams that I get from my local Whole foods, when defrosted they taste just like fresh clams, very delicious.

clam chowder

A steamy hot bowl of this chowder on a cold winter night will satisfy all your senses, all you need is a hunk of crusty bread or some saltine crackers!

Enjoy!

Hearty Healthy Manhattan Clam Chowder
 
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A lighter version of clam chowder with the same components as the creamy clam chowder with a much healthier twist.
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Ingredients
  • 16 oz. or more if you wish of clams. I used frozen, raw, chopped sea clams but you can use bottled or canned whole baby clams with the juice.
  • 1-8oz. bottle of clam juice
  • 1-14 oz. can of cherry tomatoes
  • 3 slices of bacon cut into small pieces
  • 2 medium potatoes, I used red with the skin on, chopped
  • 2 or 3 carrots, diced
  • 2 or 3 stalks of celery, diced
  • a pinch or so of red pepper flakes, you'll need some heat so do it to your liking
  • olive oil, salt and pepper to taste
  • 4 garlic cloves, chopped
  • 1 medium onion, chopped
  • 1 heaping teaspoon of dried thyme
  • 2 bay leaves
  • a handful of fresh chopped parsley
Instructions
  1. Drizzle olive oil into a heavy bottomed pan, add bacon until it gets nice and crispy. If you think its too greasy remove some.
  2. Stir in the carrots, onions, celery, garlic, potatoes and red pepper flakes and thyme, cook till semi soft.
  3. Add the clam juice, tomatoes and all your clams.
  4. Simmer until everything is cooked through and tender, taste for seasoning then add in the parsley.
  5. Now ladle some into a bowl!

 

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Red Pasta Fazool (Pasta Fagioli)

October 18, 2024 by 1 Comment

pasta and beans

Pasta fazool, as we call it but the proper name is pasta fagioli or pasta and beans. This pure comfort food is something I grew up with.

My mother-in-law was known for this dish, that’s how she fed all her kids, it was a hearty meal and very budget friendly, to this day when they see and smell it, they all think of her and so do I.

 

celery onions and garlic

When I got married and through the years I sort of improvised on her recipe, but one thing she always said to me was to add the celery leaves along with the celery for added flavor, so when I shop for celery I’m always looking for a very leafy bunch.

pasta fazool ingredients

This is a very easy recipe to make with just a few ingredients. One thing my mother-in-law always used was Hunts tomato sauce, I guess it was really popular back then. But to create my (“red version”) I use my own homemade marinara, it adds great flavor.

On my blog here I also have a popular version of ( white) pasta fazool, made differently but equally delicious!

small pasta

You’ll also want to use a small pasta like this tubetti or ditalini. I always like to boil it up and not add it to the pot because the pasta tends to blow up and swallow all the sauce, so I keep it on the side and just add it to the bowls.

pot of pasta fazool

Mind you, there are thousands of different versions of pasta fagioli, every family has their own, and it’s all good.

My version is not loose and soupy, but rather a thicker, creamier version.

pasta fazool

This is a true bowl of comfort, perfect for when there’s a chill in the air, it’s hearty and filling and all you need is a hunk of crispy bread on the side.

Oh and in my family we like to top each bowl with a sprinkle of chopped sweet onion, grated Parmigiano or Peorino, some red pepper flakes and a drizzle of olive oil, delish, try it!

Red Pasta Fazool (Pasta Fagioli)
 
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A hearty, filling bowl of comfort food.
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Ingredients
  • 2 cans of cannellini beans or 1 large can, drain 1 of the smaller cans and leave the liquid in the other can, or in the large can just drain half
  • 1 box of chicken stock, plus some extra for later, you can also use vegetable stock as well
  • 1 cup or so of marinara
  • ½ of a large onion, chopped
  • 3 or 4 celery stalks diced small, plus the leaves
  • 3 large garlic cloves, chopped small
  • a handful of grated Parmigiano or Pecorino to toss in the pot at the end of cooking and for garnish
  • red pepper flakes, (optional) according to your desired heat
  • olive oil
  • ½ lb of cooked ditalini or tubetti pasta
  • Cook your pasta according to package, let it cool down and keep it on the side.
Instructions
  1. In a heavy bottomed pot drizzle with olive oil and sauté the onion, garlic and celery with leaves. Cook til translucent and season with salt, black pepper and red pepper flakes.
  2. Add in the pot,1 and a half can of the beans or about 70 percent of the large can.
  3. With the remaining beans in the can add some stock, and with an immersion blender whizz it til it's creamy and thick.
  4. Add the remaining stock or broth to the pot along with the marinara and the creamed beans you whizzed with the immersion blender.
  5. Let it simmer together and thicken up. Don't forget to toss in some grated cheese at the end.
  6. Taste for seasoning, maybe add more marinara, stock, salt and peppers to your taste, that's why it's good to have extra.
  7. Cook pasta according to the package, let it cool down and keep it on the side.
  8. NOTE;
  9. Keep an extra can of beans around and an extra box of broth or stock. The next day you might find it thickened up too much, no problem just add more stock, or you might want to add more creaminess by whizzing up more beans. It's all very forgiving and easy to adjust.
  10. GARNISHES:
  11. Place the cooked pasta on the bottom of your bowls, top with the creamy bean sauce, sprinkle with optional chopped sweet onion, grated Parmigiano or Pecorino, red pepper flakes and a drizzle of olive oil.
  12. Enjoy!

 

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Savoy Cabbage Soup, Italian Style

September 18, 2024 by 3 Comments

savoy cabbage soup

This is a hearty soup that’s a meal in it’s self, guaranteed to keep you warm and cozy in the fall and winter seasons. The star of the show is the savoy cabbage.  Savoy cabbage is similar to green cabbage but it’s much sweeter and milder tasting.

savoy cabbage

Savoy cabbage has crinkly ruffled leaves and it seems to hold it’s texture when cooked, it doesn’t get so mushy like green cabbage.

Now I’m not saying that you can’t use regular green cabbage in this recipe, because you certainly can, I just prefer savoy.

cabbage soup

This soup also includes a protein, you can use ground  beef, chicken, turkey or a mild Italian sausage that’s crumbled. I can tell you I’ve used all of the above, and it all works!

Also you can even eliminate the protein all together and just have it all veggies with maybe adding a can of your favorite beans or a little pasta, although you might have to add more broth, but I personally don’t think you need any pasta, It’s bulky and hearty as is.

So as you can see, this soup is very versatile.

bowl of cabbage soup

I like to garnish each bowl with a generous sprinkling fresh parsley, grated pecorino or parmigiano cheese, a drizzle of olive oil, and for me, I like to add a little heat.

This soup comes together quick, perfect for weeknights and great reheated!

Savoy Cabbage Soup, Italian Style
 
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A hearty, cozy soup that will satisfy all the senses!
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Ingredients
  • 1 large savoy cabbage, or green if you prefer, just not extra large, chopped
  • 1 lb. of ground protein, I used chicken this time but you can also use beef, turkey, or mild crumbled Italian sausage ( option you can eliminate the protein and make it straight up veggie and maybe add a can of beans)
  • 2 large carrots, chopped
  • ½ large onion, chopped
  • 4 large garlic cloves, chopped
  • 1 14oz. can of chopped tomatoes
  • 1 box chicken stock, 32 oz. ( more if needed) you can also use vegetable stock
  • a parmesan or pecorino rind if you have it, it makes a difference in the flavor of the broth
  • tuscan or Italian seasoning, dried to taste
  • fresh chopped parsley
  • olive oil
  • grated pecorino or romano cheese
  • salt and pepper to taste
Instructions
  1. In a large heavy, bottomed pot drizzle a little olive oil then brown your desired protein, remove, drain and set aside, wipe out pan so it's not too greasy.
  2. Add the onions and garlic and carrots and dried spices and sauté for a few minutes.
  3. Add the tomatoes and the protein back in if using it.
  4. Add all the chopped cabbage, remember cabbage shrinks alot, even if your pot is overflowing it will shrink.
  5. Now add in the box of stock and the parmesan rind if you have it.
  6. Put a lid on it and simmer until cabbage is soft.
  7. When the heat is turned off throw in a good handful of grated parmesan or romano cheese.
  8. Add some fresh parsley and taste for salt and pepper, you might need to add more stock depending on how bulky the cabbage situation is.
  9. This soup is great heated up as leftovers too.

 

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