Tag: clam chowder

Soup in Summer Beyond Gazpacho

If we suggest soup and it’s summertime, you may think of gazpacho.

We like our gazpacho garnished with avocado. Learn more about that here.

Or, if you’re willing to stretch the meaning of soup a bit, you might think of a cup of clam chowder, lobster bisque, or seafood stew at a clam shack. The one above is a RI Clam Chowder that we posted about here.

What happened to all those chilled soups that used to appear as a first course at the finest restaurants? Soups like vichyssoise (leek and potato soup), watercress bisque, chilled borscht, and light and lovely fruit soups with a sour cream or yogurt base?

Too Much Work?

Many cold soups are much easier to prepare today thanks to blenders and food processors. If the idea of a fruit soup sounds alien to you, think about that smoothie you had today. What is that but a cold soup by another name served in a cup with a straw rather than a bowl with a spoon?

Fast & Economical

One reason for starting a meal with soup is explained by Trine Hahnemann in her book, “Scandinavian Comfort Food.” “Soup was for years a first course served to make sure people weren't too hungry when the main course arrived and meat was served; meat was very costly and therefore not served in big portions.” That is one page from her "Soup for Every Season" chapter in the photo above.

Another plus for a soup course is that you can have it ready and serve it quickly to hungry diners. Summer soup tends to be simple and can be fast to make. Just blend ripe fruit cubes with yogurt or sour cream; season it with ginger, mint, fruit vinegars, liquors, spices, or herbs; and it’s ready!

You can even make soup from food you might otherwise waste. For example, the asparagus peelings and stems left over from one night became a quick soup for another. How? Start by sautéing a bit of onion and garlic in olive oil, add your left over peelings and stems followed by water or chicken stock. Simmer until everything is tender and puree it with a blender. You can do this same thing with other vegetables. If the vegetables are juicy, like tomatoes or summer squash, you could use less broth.

You can strain the soup or serve it in a more rustic style. You could add some cream or yogurt or keep it a broth-based soup to help you manage your weight.

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2011-2017 Penny & Ed Cherubino

(Adapted for BostonZest from one of our Fresh & Local newspaper columns.)

July 5, 2018
The Canteen for Wonderful Take Out (or Eat In) Options in Provincetown

We had a bunch of excellent meals from The Canteen on our last trip to Provincetown. We highly recommend this wonderful spot if you are visiting our special place by the sea.

One of the best pieces of news we heard before arriving in town was that The Canteen was open year-round. They're open for breakfast, lunch, and dinner – and they deliver! "What more could you ask?" you say. "Great food," we say and they deliver on that wish as well.

It was rather cold on our visit, so we really appreciated the rotating list of wonderful soups they offered. The one above is a spring minestrone.

We had to try it, since we had just finished one of our Fresh & Local newspaper columns about minestrone and had ended it with information about a spring version! This one was rich and lovely.

We told you about their great lobster rolls and fabulous clam chowder the first time we reported on this gem by the sea.

Another favorite was a soup with greens and chicken meatballs.

Of course we had sandwiches too. The Cod Bánh Mì was a big hit with us. Since we were not always on the same eating schedule, they were gracious about preparing a deconstructed version of Ed's favorite pulled pork sandwich that we could reconstruct when he was ready to enjoy it.

There are a few seats out front and a larger seating area in the rear. Like many outside eating places in Provincetown, The Canteen is dog friendly. So if you're day-tripping with a furry pal, grab a seat and send one of your group inside with your order for great food. You'll get a number and the staff will find you when it's ready.

What's on your Food Lover's shopping list?

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

June 14, 2017
The Canteen for Wonderful Take Out (or Eat In) Options in Provincetown

We had a bunch of excellent meals from The Canteen on our last trip to Provincetown. We highly recommend this wonderful spot if you are visiting our special place by the sea.

One of the best pieces of news we heard before arriving in town was that The Canteen was open year-round. They're open for breakfast, lunch, and dinner – and they deliver! "What more could you ask?" you say. "Great food," we say and they deliver on that wish as well.

It was rather cold on our visit, so we really appreciated the rotating list of wonderful soups they offered. The one above is a spring minestrone.

We had to try it, since we had just finished one of our Fresh & Local newspaper columns about minestrone and had ended it with information about a spring version! This one was rich and lovely.

We told you about their great lobster rolls and fabulous clam chowder the first time we reported on this gem by the sea.

Another favorite was a soup with greens and chicken meatballs.

Of course we had sandwiches too. The Cod Bánh Mì was a big hit with us. Since we were not always on the same eating schedule, they were gracious about preparing a deconstructed version of Ed's favorite pulled pork sandwich that we could reconstruct when he was ready to enjoy it.

There are a few seats out front and a larger seating area in the rear. Like many outside eating places in Provincetown, The Canteen is dog friendly. So if you're day-tripping with a furry pal, grab a seat and send one of your group inside with your order for great food. You'll get a number and the staff will find you when it's ready.

What's on your Food Lover's shopping list?

Details:

Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

June 14, 2017
Vacation from Cooking (Well Almost) with Tips for Planning Take-Out Meals
In April, we took a two-week vacation to our favorite, little beach house on Provincetown Harbor. The tiny house has a complete kitchen and this particular unit at the Bayshore/Chandler complex is well equipped for a cook with good pans, solid cutting boards, and sharp knives. But this year I decided to take a break from cooking and enjoy the wonderful take-out options that are now available year-round in Ptown.

I did sear off some scallops for Ed on a couple of evenings. Mac's Fish House Provincetown offers pristine seafood in the market adjacent to their restaurant.

They would have been happy to cook a lobster for me, but past experience told me the lobster meat offered by the pound would make an excellent lobster roll without the work of cracking and cleaning the crustacean.

Take-Out options at Far Land Provisions change daily. (Photo courtesy of Far Land Provisions website)

Casual Dining Options

Having a full kitchen and comfortable indoor and outdoor dining areas opens up your food options. You don't have to dine out, but you are also not required to cook. Breakfast is pretty routine for us. We both prefer oatmeal and fruit. Once settled and unpacked, we make a supermarket run and stock up on breakfast food, drinks, salad ingredients, and snacks. After that, we try to add some prepared food each day from local shops like Angel Foods and Far Land Provisions.

Shepherd's pie from Angel Foods with layers of meat, vegetables, and potatoes

Tips For Vacation Take-Out

After years of practice, we've come up with some recommendations for those who may decide to supplement dining out with some take-out food in a vacation rental.
- Early in the vacation, if you have a larger group, a roasted chicken can be a good start on having a protein supply on hand.
- To be sure we would use up our chicken (and because I wasn't planning to cook anything that might use a whole chicken), we opted for grilled chicken breasts. Sliced, they can be used for sandwiches or tossed in salads.
- To ensure we kept up a fairly balanced diet, we tried to have a variety of fruits & vegetables on hand along with dairy, grains, and protein – which in our case meant lots of fresh seafood.
- Prepared meals like the shepherd's pie from Angel Foods (shown in the photo above) offered an easy but healthy, balanced dinner.
- Don't forget the soups. We always pick up a frozen soup from Angel Foods as a part of our first supply run. Then there's something for anyone who wants a lighter meal. And, if you don't use it, it will help keep the cooler chilled on the return trip.
- Grilled salmon from Farland is another wonderful base for a meal. You can warm it, enjoy it cold, add it to salads, or mash it with some sour cream to top toast.
- Farmers markets, when they are open, can be great fun on vacation. In Provincetown, we enjoy seeing old friends like the folks from Silverbrook Farm in a different setting.
- Enjoy favorite foods from favorite places. They were not open for the season during our April trip, but this fall we'll be sure to have the clam chowder (photo below) from The Canteen.
- Remember the full-service restaurants. Some of these will be happy to prepare a take-out meal for your enjoyment.
Clam Chowder from The Canteen in Provincetown.

What's on your Food Lover's shopping list?

Details:

Words: Penny & Ed Cherubino
Photos: ©2016 Penny & Ed Cherubino

Related articles

Daytrip to the Lobster Pool in Rockport, MA

Growing Fond of the Boston Public Garden Fence

Champagne Moutard Brut Grande Cuvée, Love at First Sip!
May 25, 2016
Vacation from Cooking (Well Almost) with Tips for Planning Take-Out Meals
In April, we took a two-week vacation to our favorite, little beach house on Provincetown Harbor. The tiny house has a complete kitchen and this particular unit at the Bayshore/Chandler complex is well equipped for a cook with good pans, solid cutting boards, and sharp knives. But this year I decided to take a break from cooking and enjoy the wonderful take-out options that are now available year-round in Ptown.

I did sear off some scallops for Ed on a couple of evenings. Mac's Fish House Provincetown offers pristine seafood in the market adjacent to their restaurant.

They would have been happy to cook a lobster for me, but past experience told me the lobster meat offered by the pound would make an excellent lobster roll without the work of cracking and cleaning the crustacean.

Take-Out options at Far Land Provisions change daily. (Photo courtesy of Far Land Provisions website)

Casual Dining Options

Having a full kitchen and comfortable indoor and outdoor dining areas opens up your food options. You don't have to dine out, but you are also not required to cook. Breakfast is pretty routine for us. We both prefer oatmeal and fruit. Once settled and unpacked, we make a supermarket run and stock up on breakfast food, drinks, salad ingredients, and snacks. After that, we try to add some prepared food each day from local shops like Angel Foods and Far Land Provisions.

Shepherd's pie from Angel Foods with layers of meat, vegetables, and potatoes

Tips For Vacation Take-Out

After years of practice, we've come up with some recommendations for those who may decide to supplement dining out with some take-out food in a vacation rental.
- Early in the vacation, if you have a larger group, a roasted chicken can be a good start on having a protein supply on hand.
- To be sure we would use up our chicken (and because I wasn't planning to cook anything that might use a whole chicken), we opted for grilled chicken breasts. Sliced, they can be used for sandwiches or tossed in salads.
- To ensure we kept up a fairly balanced diet, we tried to have a variety of fruits & vegetables on hand along with dairy, grains, and protein – which in our case meant lots of fresh seafood.
- Prepared meals like the shepherd's pie from Angel Foods (shown in the photo above) offered an easy but healthy, balanced dinner.
- Don't forget the soups. We always pick up a frozen soup from Angel Foods as a part of our first supply run. Then there's something for anyone who wants a lighter meal. And, if you don't use it, it will help keep the cooler chilled on the return trip.
- Grilled salmon from Farland is another wonderful base for a meal. You can warm it, enjoy it cold, add it to salads, or mash it with some sour cream to top toast.
- Farmers markets, when they are open, can be great fun on vacation. In Provincetown, we enjoy seeing old friends like the folks from Silverbrook Farm in a different setting.
- Enjoy favorite foods from favorite places. They were not open for the season during our April trip, but this fall we'll be sure to have the clam chowder (photo below) from The Canteen.
- Remember the full-service restaurants. Some of these will be happy to prepare a take-out meal for your enjoyment.
Clam Chowder from The Canteen in Provincetown.

What's on your Food Lover's shopping list?

Details:

Words: Penny & Ed Cherubino
Photos: ©2016 Penny & Ed Cherubino

Related articles

Daytrip to the Lobster Pool in Rockport, MA

Growing Fond of the Boston Public Garden Fence

Champagne Moutard Brut Grande Cuvée, Love at First Sip!
May 25, 2016
Want to Start Cooking? Make Soup!

Last winter, one of the staff people in our building said to me, “I would give anything for one more bowl of my Mother’s chicken soup.” Homemade soup is a food we associate with family, tradition, and perhaps good memories. Every so often, I make a batch of the clam chowder that was served at Rhode Island shore dinner halls in years past. It reminds me of fun times with my extended family.

("Rocky Point Clam Chowder" does have tomato and is thickened with crushed oyster crackers. You'll find a recipe here.)

Soup Is Forgiving

For those new to cooking at home, soup is a great place to start. In his book Ruhlman's Twenty, Michael Ruhlman quotes food writer Ruth Reichl who said, "If you've got chicken stock, you’ve got a meal.” (Among the recipes included in his twenty techniques are a few for soups.)

What's more, it doesn’t have to be chicken stock. You can make soup with water or make your own stock from what you have on hand. Some cooks even freeze their peelings and vegetable scraps until they have enough to make a vegan soup stock.

(Ed wrote about this cabbage and kielbasa soup here. It's one of our favorites. It's my quick way to enjoy the flavors of stuffed cabbage and kielbasa with a lot less work.)

Unlike fussy preparations, soup is very forgiving. If you don’t have one ingredient, you can usually substitute another. Soup cooks over low heat so it’s not likely to burn or scorch. And, it’s a great way to learn how to adjust the flavor of a dish.

If you think your cabbage soup is flat tasting, ladle some into a small bowl and add a dash of vinegar to see if it helps. If you like the result, you can add some vinegar to the whole pot. The same can be done with herbs, spices, salt, and pepper.

If you need a formula as a starting place for soup, I recommend Pam Anderson’s book, How to Cook Without A Book. She leads her chapter on soup with this rhyme, “Sauté an onion, then add vegetables, starch, and meat. Cook it in a quart of broth for a meal that can't be beat.” Then, she goes on to teach the reader to improvise around that theme.

(This roasted squash soup was made from leftovers and did not have meat added to it.)

And, even the meat is optional. Anderson starts with a recipe for pureed vegetable soup and tells readers how to prepare variations with broccoli, cauliflower, potatoes, and squash.

Most of the cookbooks on your shelf will have a few recipes for soup. I Googled "soup recipes" as I wrote this and the result was, "About 18,400,000 results (0.30 seconds)."

However, recipes for soup can be used as simple inspiration or as a jumping off point. Take a look around your kitchen and see what you have on hand. Make a soup that is your own or, as in the case of the cabbage and kielbasa soup, make a soup version of a favorite dish for the flavor with a lot less work.

What's on your Food Lover's shopping list?

Details:

Words: Penny Cherubino, adapted for BostonZest from one of her Fresh & Local newspaper columns
Photos: ©2011-2014 Penny & Ed Cherubino

Related articles

A Thoughtful and Informative Essay on Clam Chowder from Jane Lear

A Busy Season Resource: Our Poached Chicken Links

A simple mushroom and tarragon soup recipe

January 13, 2016
Want to Start Cooking? Make Soup!

Last winter, one of the staff people in our building said to me, “I would give anything for one more bowl of my Mother’s chicken soup.” Homemade soup is a food we associate with family, tradition, and perhaps good memories. Every so often, I make a batch of the clam chowder that was served at Rhode Island shore dinner halls in years past. It reminds me of fun times with my extended family.

("Rocky Point Clam Chowder" does have tomato and is thickened with crushed oyster crackers. You'll find a recipe here.)

Soup Is Forgiving

For those new to cooking at home, soup is a great place to start. In his book Ruhlman's Twenty, Michael Ruhlman quotes food writer Ruth Reichl who said, "If you've got chicken stock, you’ve got a meal.” (Among the recipes included in his twenty techniques are a few for soups.)

What's more, it doesn’t have to be chicken stock. You can make soup with water or make your own stock from what you have on hand. Some cooks even freeze their peelings and vegetable scraps until they have enough to make a vegan soup stock.

(Ed wrote about this cabbage and kielbasa soup here. It's one of our favorites. It's my quick way to enjoy the flavors of stuffed cabbage and kielbasa with a lot less work.)

Unlike fussy preparations, soup is very forgiving. If you don’t have one ingredient, you can usually substitute another. Soup cooks over low heat so it’s not likely to burn or scorch. And, it’s a great way to learn how to adjust the flavor of a dish.

If you think your cabbage soup is flat tasting, ladle some into a small bowl and add a dash of vinegar to see if it helps. If you like the result, you can add some vinegar to the whole pot. The same can be done with herbs, spices, salt, and pepper.

If you need a formula as a starting place for soup, I recommend Pam Anderson’s book, How to Cook Without A Book. She leads her chapter on soup with this rhyme, “Sauté an onion, then add vegetables, starch, and meat. Cook it in a quart of broth for a meal that can't be beat.” Then, she goes on to teach the reader to improvise around that theme.

(This roasted squash soup was made from leftovers and did not have meat added to it.)

And, even the meat is optional. Anderson starts with a recipe for pureed vegetable soup and tells readers how to prepare variations with broccoli, cauliflower, potatoes, and squash.

Most of the cookbooks on your shelf will have a few recipes for soup. I Googled "soup recipes" as I wrote this and the result was, "About 18,400,000 results (0.30 seconds)."

However, recipes for soup can be used as simple inspiration or as a jumping off point. Take a look around your kitchen and see what you have on hand. Make a soup that is your own or, as in the case of the cabbage and kielbasa soup, make a soup version of a favorite dish for the flavor with a lot less work.

What's on your Food Lover's shopping list?

Details:

Words: Penny Cherubino, adapted for BostonZest from one of her Fresh & Local newspaper columns
Photos: ©2011-2014 Penny & Ed Cherubino

Related articles

A Thoughtful and Informative Essay on Clam Chowder from Jane Lear

A Busy Season Resource: Our Poached Chicken Links

A simple mushroom and tarragon soup recipe

January 13, 2016
Daytrip to the Lobster Pool in Rockport, MA

June was a great month for us. We took a lot of time off to play tourist in our own area. One of the things we did was take a daytrip for lobster rolls at the Lobster Pool in Rockport, MA. (map)

Yes, those are baked beans in the cup on the side. The folks at the Lobster Pool believe in giving you choices. They were happy to make our lobster rolls with just lobster and melted butter, but they do offer a lobster salad version if you're a mayo fan. And, you can have a side of fries, onion rings, baked beans, and other choices with your sandwich.

We did get some fries but the onion rings at the next picnic table where getting rave reviews, so we'll opt for those next time.

We added a cup of clam chowder to our lunch – they do a very nice version with an abundance of clams and not too thick broth.

Often, when a dining spot offers spectacular views like the one above, you don't get the high quality food that the folks at the Lobster Pool are proud to serve. Everything is freshly caught, freshly prepared, and plentiful.

What's more, they even announce on their website that they are dog friendly at their outdoor picnic tables. We brought Poppy along and she enjoyed meeting the nice people at the next table and had a picnic of her own when we finished our lunch.

The next time you're looking for a destination out of the city, point your GPS to the Lobster Pool and relax with a great meal by the rocky shore.

And, if you want to make a full day of this adventure, explore Halibut Point State Park. It's just a half mile away and offers its own spectacular views!

Want more daytrip ideas? We have a collection here.

And, there's a book for that! Day Trips® New England: Getaway Ideas for the Local Traveler (Day Trips Series)

What's on your Summer Fun shopping list? Shop Amazon – Get Ready for Summer – Everything You Need and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2014 Penny & Ed Cherubino

Related articles

Belle Isle: Lobster Rolls at the Reservation

The Canteen in Provincetown Is Added to Our Favorites List

Wood's Seafood, Plymouth, MA for Lobster & More

July 10, 2014
Daytrip to the Lobster Pool in Rockport, MA

June was a great month for us. We took a lot of time off to play tourist in our own area. One of the things we did was take a daytrip for lobster rolls at the Lobster Pool in Rockport, MA. (map)

Yes, those are baked beans in the cup on the side. The folks at the Lobster Pool believe in giving you choices. They were happy to make our lobster rolls with just lobster and melted butter, but they do offer a lobster salad version if you're a mayo fan. And, you can have a side of fries, onion rings, baked beans, and other choices with your sandwich.

We did get some fries but the onion rings at the next picnic table where getting rave reviews, so we'll opt for those next time.

We added a cup of clam chowder to our lunch – they do a very nice version with an abundance of clams and not too thick broth.

Often, when a dining spot offers spectacular views like the one above, you don't get the high quality food that the folks at the Lobster Pool are proud to serve. Everything is freshly caught, freshly prepared, and plentiful.

What's more, they even announce on their website that they are dog friendly at their outdoor picnic tables. We brought Poppy along and she enjoyed meeting the nice people at the next table and had a picnic of her own when we finished our lunch.

The next time you're looking for a destination out of the city, point your GPS to the Lobster Pool and relax with a great meal by the rocky shore.

And, if you want to make a full day of this adventure, explore Halibut Point State Park. It's just a half mile away and offers its own spectacular views!

Want more daytrip ideas? We have a collection here.

And, there's a book for that! Day Trips® New England: Getaway Ideas for the Local Traveler (Day Trips Series)

What's on your Summer Fun shopping list? Shop Amazon – Get Ready for Summer – Everything You Need and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2014 Penny & Ed Cherubino

Related articles

Belle Isle: Lobster Rolls at the Reservation

The Canteen in Provincetown Is Added to Our Favorites List

Wood's Seafood, Plymouth, MA for Lobster & More

July 10, 2014
Clear, Rhode Island Clam Chowder: Updated from the Archives with Recipe Links

In 2008, Penny wrote about the original Rhode Island Clam Chowder which is clear and simple.

Back then she said:

The topic of clam chowder came up in conversation at an event tonight and I mentioned the real RI chowder in all its simple, clear, and flavorful glory.

Those of us who spent a lot of years in RI learned there are three recognized clam chowders down there. RI chefs serve the white New England style, the tomato based Manhattan version, and the traditional clear Rhode Island style.

Last summer, we conducted a search for the best lobster roll in the Greater Boston area. This brought us to many seaside clam shacks and restaurants.

Along the way, we sampled a few clam chowders. We found two versions of the clear, Rhode Island version.

The first (top photo) was at Jake's Seafood Restaurant and Market at Nantasket Beach in Hull, MA, and it was a special – their chowder of the day. It was excellent and should be promoted to the main menu. If you are headed to Hull or vicinity, you may want to call ahead to see if they're serving it.

The second was at Evelyn's Drive-In on Nanaquaket Pond in Tiverton RI. They normally have creamy and Rhode Island Chowder on their menu. This one was not as refined as Jakes but still full of clam goodness. (Remember, all of the above information was from 2008, but we still see the chowder on Evelyn's menu.)

Here's the 2013 update:

This week, the topic of Clam Chowders came up over on Trip Advisor's Boston Forum. And, one of the great destination experts who hangs around there giving out good advice mentioned Rhode Island Chowder. That made us dig through our archives and find this post from 2008 to share with today's BostonZest readers. (Thanks to forgotmypword for inspiring this post.)

Worth A Trip

We propose a summer weekend in Narragansett, Rhode Island exploring the chowder options around there. Try Aunt Carrie's in Point Judith for three styles of chowder or George's of Galilee for the Rhode Island Red Amusement Park Chowder.

Make Clear Clam Chowder at Home

Today, it's quite easy to find great recipes for this traditional clear, clam chowder all over the internet and in cookbooks. This is probably a dish that settlers learned from Native Americans. And, it was a simple pot of warm food that fishermen could make out on their boats using seawater and a few things from their pantry.

Red “Manhattan” Clam Chowder

Rhode Island’s Portuguese community is credited with adding tomatoes, and often a good amount of paprika, to that clear chowder to create what is often called Manhattan style.

Amusement parks and clam shacks across the state all served this with a side order of clam cakes. The latter is a deep-fried clam fritter that was perfect for dipping into a bowl of the red stuff. We told you about this one when the Cod Squad Truck made it for Penny.

We love this version from Fine Cooking. It's updated with a bit of thyme.

The Perfect Pantry tells you how to make it from fresh or pantry products. We admit to using cans occasionally and we really love the frozen Sam's Clams from Blount Fine Foods when we can find them.

Here is praise for Japer White's recipe from food critic Corby Kummer. We also recommend the cookbook. And, we also encourage you to add the things you like to the bowl. Some places serve the clear chowder with a pitcher of milk or cream for diners to add as little or as much as they like. Crushed oyster crackers are another traditional mix-in.

Chef White says that “curing the chowder,” or setting it aside to let the flavors meld, is one of his secrets. The clear version freezes well and can then be converted to New England style at the last moment. And, if you make it, you know exactly what’s in there!

50 Chowders by Jasper White

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: ©2008 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

August 9, 2013