My Moms Italian Red Clam Chowder

Hi guys I love this recipe, my Mother made this chowder  for us on  Friday’s .  Especially that we didn’t eat “Meat on Friday”, during  the Lent  season.    My family loves this recipe , I’m sure yours will  too  .   You can also add fresh whole clams if you prefer.  Just make sure  you have time to clean your clams under cold running water, and remove any debris.  Add the Raw Clams at least ten minutes to your pot and allow to simmer  prior to serving .   I love this recipe too,  because  a few chops of the vegetables and the hard work  is done , the rest is opening a few cans.


  1. 1 8 fl oz. Clam Juice
  2. 1 8 oz tomato sauce and 1 can of water
  3. 1 10 oz  Fancy Whole Baby Clams in Can
  4. 3  Medium Carrots Chopped
  5. 3 Stalks of Celery Chopped
  6. 3 Russet Potatoes Chopped pre-boiled
  7. 1 Medium Oinion  Chopped
  8. 1 Bay Leaf
  9. 1 tsp. Salt
  10. 1 tsp. Black pepper
  11. 1 tsp. Oregano
  12. 1 tsp. Garlic Powder
  13. 1 lb. of Ditalini Pasta

In a stock pot sauté your medium chopped onion, sauté till translucent in olive oil.  Add carrots, and  celery  sauté with your onion.  Add Clam Juice, Tomatoe Sauce and one can of water from your 8 oz of tomatoe sauce.  Mixing all ingredients, add seasoning Bay Leaf , Salt and Pepper , Oregano and Garlic Powder.  Let simmer till your vegetables are done.  Then add pre-boiled potatoes and   Fancy Whole Baby Clams.    Cook your Ditalini according to directions and then add to your chowder.
This is a Easy Manhattan Clam Chowder Soup Enjoyed by Many family members of mine , and thought I would share it with You.

My Motto Is Love ❤️  Through Food !

French Onion Soup


Who doesn’t love a Good bowl of Hot French Onion Soup ?  Think its a hard task?  it’s not.  This is not only a quick recipe that can be ready in no time, but it is so hardy too.   In this version of French onion soup I like ALOT  of  melted cheese .  But you can adjust the slices of cheese , more or less based on your prefence .   The following is the basic receipe , for two large ramken bowls , or onion soup crocs.

  1. 4 cups of onions
  2. 4 cups of beef broth
  3. 1 teaspoon thyme 
  4. 2 tablespoon of  Cooking sherry
  5. 1/2 cup of butter
  6. 2 tablespoons of olive oil
  7. Toasted French Baquet about 2 slices per bowl
  8. 4 Slices  of  Swiss cheese
  9. 8 Slices of Slicing Provolone Cheese 
  10. Sprinkled Grated Pecorino cheese for the top of each Ramken  or Onion Crocs
  11. 2 tablespoons of  Kitchen Bouquet
  12. Cracked Black pepper and Salt (THIS AMOUNT Is Up to You)
  • Directions 
  • Carmelize  your onions in your butter  and olive oil.  While your onions are Carmelizing add the Cracked Black pepper and salt .   I carmelize my onions in a Dutch oven on medium flame on top of my stove.  Carmlize  until your onions are clear, NOT BROWN. Then add your beef broth , cooking  sherry, dried thyme , and Kitchen Bouquet (Browning & Seasoing Sauce) .   Simmer  for forty minutes, and turning occasionally.   Toast your French baquet on both sides, under your broiler turning as needed.  
  •    Leave oven on Broil or Bake.  Remove French baquet and cut into pieces.   Ladel soup into crocs once  cooking  time has been reached   .  Put  your French baquet pieces into the French Onion soup  , put your layers of  chesses on top of soup  sprinkle wth your grated cheese.  Bake or Broil on a baking sheet until bubbly. 
  • Love ❤️ through Food is My Motto