Grumpy Potato Chowdah

A grumpy leftover baked potato is a very good thing and tasty too. With several on hand you have the makings for many quick meals. I use them for fried potatoes, corn beef hash, fish cakes, potato salads and in soups. They are a householder’s trick for quick, cheap but wonderful meals.

The potato is a beautiful creature. She is a new world delight who has endeared herself to food cultures throughout the world. Sadly I fear, most potatoes consumed in America are either as chips or fries. It's tragic

This is a Mid-western take on Manhattan clam chowder. It’s a quick soup. With already baked potatoes on hand, start to finish this soup can be made in about a half hour. And it’s delicious. As a child, I loved Campbell’s condensed Manhattan clam chowder, but I knew I could do better. It is the first soup ever I made. This is an almost gourmet version with fancy imported Pomi and would be fully gourmet if had been able to buy a pint of frozen chopped clams. None were to be had. I settled on two cans of baby clams instead.

24 oz. box of Pomi diced tomatoes

8 oz. bottle of clam juice

4 medium baked potatoes pealed and diced     

4 sliced of bacon diced, fried and drained

1 medium onion diced

1 rib of celery diced

1 level Tbs. minced garlic

Pepper to taste.

Drain liquids from the clams and tomatoes into the soup pot. Add the clam juice, celery, onion and garlic. Bring to a boil then cook gently until the celery and onions are soft. Add the clams, tomatoes and potatoes, and return to a boil. Reduce heat and simmer for 10 minutes then serve. Serves four to six.

You can substitute a 14 oz. can of salt free diced tomatoes and another 8 oz. bottle of clam juice for the fancy imported Italian tomatoes. It will be a different soup, but nevertheless a very good one.