I love comfort food, especially soup. If there was soup at every meal, life would be perfect. My mom was the queen of soups, they were dad’s favorite meal and I swear she could literally take a rock and make a concoction of flavor that would rival any professional chef. Most of them were broth based; beef, chicken and vegetable as we were notorious ” dunkers “. Bread, crackers, bread sticks or sandwiches, it didn’t matter. If it was on the table, it got dunked.
Of course soup was a staple during the cold fall and winter months, but even in the spring and summer it was a great light meal as well. That left over ham bone and scraps from Easter, made delicious split pea or navy bean soup. Fresh green beans out of the garden turned into creamy green bean soup that was yellow with sunshine….or maybe it was the stick of butter that made it so perfect.
On refrigerator/freezer cleaning day, we were guaranteed ” Garbage ” soup. Early that morning, usually a Saturday, there would be a pot of pork necks bones with onions and celery on the stove starting to heat up. As we cleaned out the shelves all the partial bags of frozen veg, the unused head of cauliflower and broccoli, rutabaga, turnips, carrots, potatoes and any other vegetable in there were cut, trimmed and set aside to be added to the pork broth. Once that oh so tender meat was falling off the bones, it was strained, bones removed and meat was put back in with more onion and the rest of the vegetables, bay leaf and Kubabba ( whole alspice ), it was then simmered until dinner time. Seasoned perfectly with mom’s secret spices and a fresh loaf of bread with lots of butter, you didn’t need anything else.
Anytime there was broth left over, mom would strain it and freeze it for either a base for another day or to cook vegetables or my favorite as the liquid you needed for gravy. It is the best stuff in the world. I still freeze my broth and cook rice or vegetables in it.
Whether you like brothy or thick, creamy or not, soups and stews are the best comfort foods in my book. They are economical, easy and even if you don’t have a plan….you’ve got ingredients in your fridge, freezer and pantry to make a pot of sumptuous goodness that will smell amazing and generally have enough leftovers for another meal or two and something to take to work for lunch.
Mom’s MANHATTAN CLAM CHOWDER is probably the best I’ve ever had. She loads it with clams and bacon and a rich tomato broth. Combined with plenty of potatoes, celery and onions, it needs nothing more. Bread sticks with butter… of course, on the side and I’m good to go.
Give this a try on the next chilly evening and I know your family will thank you.
MANHATTAN CLAM CHOWDER
