Clam Chowder

 (from Mary Grove)

The following is the recipe I started with. It’s from A Lenten Cookbook for Orthodox Christians, St. Nectarios Press, Seattle, Washington, 1982. I put the variations I made that night in bold.

¼ cup oil

1 ½ cups minced onion

2 cans baby clams (8 oz. each, drained, put liquid aside for later use). I used a 10 oz can of boiled baby clams because it’s what I had on hand.

2 cups of celery, cut small. I used three stalks.

2 cups of potatoes, diced. I used four medium sized potatoes.

I also used 1-2 large carrots, 2 small zucchini, and added a can of corn (Del Monte Fiesta Corn) with peppers including the liquid since I didn’t have the 1/3 cup green pepper called for in the recipe.

¼ tsp. garlic salt or minced garlic. I used garlic powder because I had already added salt.

2/3 cup of canned or fresh tomatoes (I put in a can of Fry’s peeled and diced tomatoes)

¼ cup of tomato sauce (I put in a whole 8 oz can of Hunt’s tomato sauce)

2 cups of water

(optional—1/2 cup green onions, 1 tbsp of dried parsley; I didn’t use the green onions but I had fresh parsley, so I used about ¼ cup of that)

Cook onion in oil until golden brown; add clams and simmer for about 5 minutes; add celery and let it simmer for a few minutes, then add green onions (if desired), green pepper, parsley, carrots, garlic and simmer for a few minutes stirring constantly. Add tomatoes, tomato sauce and simmer for 5 minutes; then add clam liquid, water, salt and pepper to taste. Cook for half hour; then add diced potatoes. Cook additional half hour or until all vegetables are done.

Note: The vegetables you use in this recipe can vary. If you have no green peppers, substitute carrots. Use the vegetables that your family likes to eat the best. Serve this with Lenten breadsticks or French bread.

Potato Leek Soup

  (from Julie McCormick)

1 large leek, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp olive oil (I use enough to just cover the bottom of the pan)
2 cups water
2 cups vegetable broth (or chicken broth if you prefer)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Salt & Pepper

 

Cook leeks in oil with salt and pepper, cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. 

Add water, broth, and potatoes. Cook for 20 minutes or until potatoes are tender. Scoop about have of the soup mixture into a blender, puree and return to pan. I have a stick blender I love to use with this recipe.  I puree all of the soup (in the pan) and it turns out with a very nice texture and very tasty.

I'm not sure why I love this recipe so much but I do. It is very simple and very filling.  Even my children enjoy eating this soup (maybe THAT is why I like it)!