So Good: Food & Wine with Heather Johnston

Manhattan Clam Chowder, A Delicious Dish for a Crisp Fall Day

Click here for the written recipe.

Video Recipe: Manhattan Clam Chowder in 2 Parts

This is a two part recipe, but it is pretty simple, even with all the chopping. The first part is prepping the clam broth and clams, the second is the actual chowder. You can skip the first part and simply use canned clams and a bottle of clam juice. I won't tell, but using fresh clams does taste better. If you have a bit of onion, scallion or tomato on hand you can add it, but it is not necessary. Don't make yourself crazy!

Part 1: Clams and Broth

15 littleneck clams, scrubbed

1 tablespoon olive oil

2 plum tomatoes, chopped (optional)

1/2 onion chopped, (optional)

1/3 cup of white wine

1/3 cup of water

Heat oil in large pot or dutch oven. Add onion and tomatoes, cook for 2 minutes. Add clams, making sure they are all closed. Add water and wine. Cover, shake pan, and let steam for 7-10 minutes until clams are open. Discard any that remain closed.

Remove clams from pan into a bowl.  Let them cool enough to touch, and remove the meat from the shell with a fork. Chop roughly. (Minced fine, or barely chopped, whichever you prefer.) Set aside. Meanwhile, pour the remaining broth into a bowl taking care to leave any sediment that may have collected on the bottom of the pan. Rinse out the pot to use for the chowder.

Part 2: The Chowder

2 slices bacon, chopped (optional, you can use 2 tablespoons of olive oil or butter instead)

1 large onion, chopped

2 ribs celery, sliced

1 green bell pepper, chopped

2-3 potatoes, such as Yukon Gold, chopped

28 oz can diced tomatoes (or fresh if in season)

2 tablespoons chopped fresh parsley

salt and pepper to taste

In a large pan or dutch oven, cook the bacon. After it is just browned, add onion, celery, and green bell pepper. Cook until softened, about 3 minutes.  Add tomatoes, reserved broth, and potatoes. Let cook until potatoes are done, about 15-20 minutes. Add clams and additional liquid if desired and cook another 10-15 minutes. Add parsley; season with salt and pepper to taste. Serve with crusty bread and a salad. (P.S. I hear folks have done this in a crockpot to great success, though I would leave the clams until the end.) Enjoy!

Social Media Confounds Me, but YouTube Gives Me Big Props!

I have to confess, I'm not as well versed in the web as you might think. It's been a while since my last post, (school started, projects beckoned!), but my views enjoyed a mysterious bump yesterday. Was I featured on the Food Network? No. Did some celebrity chef embrace my simple home cooking with wine? No. Have I gotten a huge publishing house to buy my book, not yet. It appears my benefactor is, once again, YouTube, who has been a steadfast supporter, only this love wasn't on their website. Instead, they TWITTERED me making Macaroni and Cheese.

The temperature is cooling so the weather is perfect for a light red like Rioja, which I feature in the video so it's a great seasonal choice. I'm delighted--but surprised that YouTube twitters. Even funnier, so was my incredibly tech savvy partner and husband of 20 years.  That fact, in and of itself, is blog-worthy. Keeps Mr. Eriksen on his toes. In the meantime, big ups to YouTube who has granted me the ability to reach so many viewers. It has been, and continues to be, a pleasure. 

Stay tuned for Manhattan Clam Chowder coming this week!  PS. Twitter folks, follow me at twitter @sogoodtv