Downtown Manhattan Chowder

This week I received not one but two requests for homemade soup; both I've never made before.

God forbid I prepare soup as a main course in my home. To actually think I can get away with attempting two? Whoa Nelly!

My dearest family, I am accepting the challenge brought forth to me and together as a unit we will leap into the world of the "liquid dinner" menu. Come on, "It's a different taste," my father would say.

The first soup I'm attemping is a simple red clam chowder and the other, well, the other I'm sorry to say is another blog.

Your ingredients for Downtown Manhattan Chowder include one 14 1/2 ounce can of diced tomatoes, 2 cups vegetable broth, two 6.5 ounce cans of chopped clams, 8 ounces of clam juice, 2 small potatoes peeled and diced, 1/2 cup diced carrots, 1/2 small onion diced, olive oil, two garlic cloves minced, two fresh sage leaves chopped finely, 1/4 teaspoon Old Bay Seasoning, two dashes of ground ginger, zest of lemon about 1/4 of the lemon rind and pepper to taste.

In a large pot saute onion, garlic and sage leaves in a little olive oil. Add the tomatoes, vegetable broth, diced carrots and potatoes. Sprinkle in the Old Bay, ginger and cook till the vegetables soften. Add the clam juice, zest of lemon and chopped clams. Bring to a boil.

Sorpresa! Soup is served. I have to admit, I'm not a fan of red clam chowder but honestly it turned out fantastic, my family loved it and it will surface again.

If you don't like it, then in the words of the soup Nazi, "NO SOUP FOR YOU!"

Thanks JD for your request and I hope you like it.

Until next time, mangiare bene!