Hearty Manhattan Clam Chowder

This is a hearty soup full of flavor, both spicy and sweet with surprises of saltiness from the bits of bacon.   The chowder is a meal in itself, however this spicy broth pairs nicely with my refreshing Beet & Watermelon Salad.  This recipe yields a generous 8-10 servings.  I freeze half of the soup in individual serving size containers for a fast, nutritious and satisfying meal anytime.


  • 5 slices bacon, cut into small squares
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 1 1/2 cup chopped yellow bell pepper (green or red bell peppers can be used; I like the color contrast of yellow bell peppers)
  • 1 cup diced carrot
  • 4 cloves minced garlic
  • 3 cups potatoes, peeled and cut into 1/2-inch cubes
  • 5 – 15 oz clam stock*
  • 2 bay leaves
  • 1 1/4 teaspoons dried oregano leaves
  • 3 sprigs fresh thyme, removed from stems and roughly chopped
  • 1/2 teaspoon crushed red pepper (this will definitely add a spicy kick to the soup which I love; try ¼ tsp to start if you don’t like your soup too spicy)
  • 3 cans 6.5 ounce minced clams
  • 2 (28-ounce) can whole tomatoes*, chopped and juices reserved
  • 1/4 cup chopped parsley leaves
  • 4 turns of freshly ground black pepper
  • Pinch of salt

* NOTE: If you are a gluten-free diet, ensure that the ingredients you are using are gluten-free.


In a large heavy pot add bacon and render until golden and crispy.  Add onions, celery, bell pepper and carrots and cook for 10 minutes over medium heat, until vegetables are softened.  Add garlic and cook for additional 2 minutes.  Add potatoes, clam broth, bay leaves, dried oregano, thyme and crushed red pepper.  Cover and bring to a boil.

Lower the heat and simmer for 10 minutes.  Add tomatoes and continue to cook for 15 additional minutes.  Add clams (for less cloudy and clammy taste, drain clams but I sometimes add the whole can, juice and all).  Add parsley and season with pepper and salt.  Simmer on low heat for 10 minutes.  Sprinkle with some chopped fresh parsley when serving.

Red or green bell peppers can be used however, I prefer the color contrast of yellow bell peppers.
Cook the vegetables until softened, about 10 minutes.
Remove the thyme leaves from the stem and chop roughly.
Mince 4 large garlic cloves.
This spicy and hearty Manhattan Clam Chowder pairs nicely with my sweet and refreshing Beet & Watermelon Salad.
This spicy and hearty Manhattan Clam Chowder pairs nicely with my sweet and refreshing Beet & Watermelon Salad.

Boeuf Bourguignon

I was about 10 years old when I cooked my first meal.  I was inspired after watching Julia Child who mesmerized me with her casual presence.  The pitch of her voice jumped around all over the place while she educated me on the fine art of French cuisine.  At first I thought I was only lured by the anticipation of the tasty end product.  Then I realized that I enjoyed the entire process.  Whether learning about the ingredients, understanding the techniques or experimenting with flavors, I was captivated by it all.

After watching Julia prepare the perfect French omelet, I gathered up a couple eggs., salt and pepper.  Unfortunately, that would be all of the proper ingredients that were available in our house.  I was a determined and resourceful 10 year old and knew milk and butter should make a nice replacement.  I remember climbing onto the counter and found green sugar sprinkles used for decorating Christmas cookies.  It wasn’t exactly parsley, but I had to have something green to sprinkle onto to omelet, just like Julia had done.  Ok, it was actually scrambled eggs with green sugar but I proudly placed my plate at the dining table.  My mom looked at my dad and asked, “Is that going to make her sick?”  Dad, a pediatrician, assured my mother that I’d survive my meal.   I honestly don’t remember what it tasted like, but it boosted my confidence in the kitchen.  I cooked my first meal!

What I learned from the experience is that it’s ok to take a short cut as long as you enjoy the end result.  Here’s my slightly healthier and easier to prepare Boeuf Bourguignon that can be easily frozen for a fast and delicious meal during the week.  My apologies to Julia and French food enthusiasts if I’ve offended you, but this turned out pretty tasty and with a lot less fuss.

NOTE:  There are 3 different recipes here so make sure you read it all to get the complete ingredient shopping list.


  • 6 strips of bacon (get over it, it’s only a small amount of bacon in a big pot)
  • 9-10 in enamel casserole pot
  • olive oil
  • 3 pounds lean stewing beef cut into 2 inch cubes
  • 4 carrots, sliced
  • 1 medium onion, sliced
  • 2 tablespoons flour
  • 3 cups of Chianti
  • 1 tablespoons tomato paste
  • 2-3 cups of beef stock
  • 3 cloves mashed garlic
  • ½ teaspoons thyme leaves
  • 1 crumbled bay leaf
  • 18-24 oignons glaces a bruns (braised small white onions – see recipe below for ingredients)
  • 1 pound champignons sauté san beurre (quartered sautéed mushrooms – see recipe below for ingredients)
  • parsley springs (optional)


Preheat over 450F.  Cut bacon into small cubes and cook in enamel pot until a little crispy.  Remove bacon with slotted spoon and place on top of a paper towel to absorb the excess oil.  Discard excess fat.  Add olive oil to coat the bottom of the casserole and heat.  In small batches, brown meat on all 4 sides in hot oil, being careful not to crowd the meat as it will steam instead of sear. Remove browned meat and set aside.  Add sliced carrots and onion to casserole and brown.

Sprinkle flour over meat and toss.  Meat should be evenly coated with flour.  Season the meat with salt and pepper.  Return the meat to the casserole and place uncovered in oven for 4 minutes.  Toss the meat and return to over for 4 additional minutes.  The purpose of this step is to brown the flour and cover the meat with a light crust.  Remove pot and turn oven down to 325F.

In a measuring cup or bowl, add wine, tomato paste, garlic and herbs.  Stir to dilute the paste then add to meat in casserole.  Add enough beef stock to just barely cover the meat.  Stir in the bacon.  Bring to stew to a simmer on top of the stove.  Then cover the casserole and return to oven for 2.5 -3 hours.  The meat is done when a fork pierces it easily.

Skim off any excess fat.  This is easier to do after refrigerating the stew.  The fat will rise to the top and solidify.

Just before serving, add the mushrooms and onions prepared separately.  Sprinkle with chopped parsley.  I like to serve this with roasted fingerling potatoes , parsnips and butternut squash.

Beouf bourgignon freezes nicely and heats up well on the stove top or microwave.

CHAMPIGNONS SAUTE SANS BEURRE (mushrooms sautéed without butter)


  • 2 tablespoons olive oil
  • 1 pound fresh mushrooms sliced or quartered
  • salt & pepper

Heat up oil and add mushrooms, tossing until brown about 5 minutes. Season with salt & pepper and set aside.

OIGNONS GLACES A BRUN (brown braised onions )


  • 18-24 frozen peeled small white onions, or fresh peeled (TIP:  drop fresh unpeeled onions in a pot of boiling hot water for a couple seconds to make removing the skin easier)
  • 2 tablespoons olive oil
  • Remaining chiati from bottle and add enough beef stock for a total of ½ cup of liquid
  • salt & pepper

I have a hard time finding fresh small white onions.  When I do, I find it’s very time consuming to peal each onion.  Dropping the onions for a minute in boiling hot water helps the peal to come off easily, but I find that frozen, peeled small onions works well too.

Add oil to pan and heat.  Once the oil is hot, drop the onions into pan and brown.  Turn carefully so you don’t break the skin . Try to get them evenly browned but this will be difficult to attain.

After the onion has browned, pour in wine and beef stock.  Season with salt and pepper.  Cover and simmer for 40-50 minutes.  The onions should be tender but retain their shape and the liquid should be evaporated.

Browning the meat
Browning the meat
Browning the onion and carrots
Browning the onion and carrots
Add broth until meat is just covered
Add broth until meat is just covered
I like to serve with roasted potatoes, parsnips and carrots.  Can also be served with noodles and mashed potatoes.
I like to serve with roasted potatoes, parsnips and carrots. Can also be served with noodles and mashed potatoes.