Smoky Manhattan-Style Clam Chowder...

Still going strong with Weight Watchers and their amazing recipes from the Weight Watchers New Complete Cookbook. Also received another one from a friend, called Weight Watchers One Pot Cookbook. I can hardly wait to check out some of the delicious recipes. I actually signed up for the meetings...only, because a lot has changed in the program in the last few years, and it's a different point system now. As far as the weight loss, I'm still at 7 lbs of my weight loss, but I do splurge at least once a week, where I don't even try to count the points because it would totally fall off the points track. As you can see, that really does make a difference when you are trying to lose weight!

If you like clams, then you will most likely love Manhattan Clam Chowder. So light, rich, yet oh, so satisfying, and it's actually a Weight Watchers recipe, that I barely altered. The only difference was, that I added a dry chipotle pepper, that I soaked in boiling water, to give it the smoky taste, instead of using fire roasted diced tomatoes. Chipotle has more of a smoky flavor than fired roasted tomatoes would. I must confess, that I'm totally enjoying this new program, and are looking forward to each day with so much enthusiasm to plan a different meal every day, knowing that it's so flavorful, and healthy with lots of fresh vegetables that can be made so many ways. Just look at the robust color, texture and flavor of this gorgeous Manhattan Clam Chowder. I'm so happy to share the recipe with you.

Linking to: Cookbook Sundays @couscous-consciousness

Smoky Manhattan-Style Clam Chowder
adapted from: Weight Watchers Complete Cookbook

2 teaspoons olive oil
(I used 1 Tbsp.)
1 onion chopped
1 large garlic clove minced
1 (1/2 pound) all-purpose potato, peeled, and  cut into 1/2 inch dice (I used 2 large potatoes)
1 small zucchini diced (I omitted it)
1 carrot diced (I added 3)
1 (14 1/2 ounce) can fire-roasted diced tomatoes)
(I added 2 cans of diced regular tomatoes)
1 bay leaf
(1 chipotle pepper)
2 (8 ounce bottles)clam juice
( I used one bottle)
1/2 cup of water
(I used 2 cups of water with 1 Tbsp vegetable base, boiled in the microwave)
1/2 teaspoon dried oregano (I used 1 teaspoon)
1/8 teaspoon black pepper (I used 1/2 teaspoon)
1 (6 ounce can chopped clams (I used 2 cans of chopped clams)

Soak the dried chipotle pepper, after you have boiled it. Let it soak until soft. Cut in half, and clean the seeds out, and cut pepper into small pieces to add to the chowder.
It's optional, you don't have to use it, if you are using fire roasted diced tomatoes.

Heat the oil in a large pot, over medium heat. Add onion and garlic; cook stirring until onion is softened, about 5 minutes. Add celery, carrots, and zucchini (if you're using it) and saute for another 5 minutes. Add the oregano, pepper, and stir through.

Add the tomatoes with their juice, the clam juice, the water, the bay leaf, the chipotle pepper, diced, and bring to a boil. Reduce heat, and simmer partially cover, for about 25 minutes.

Add the clams with their juice, and cook, just until heated through, about 2 minutes. Do not boil, or the clams will toughen.
8 servings
PointsPlus value:4

Töpörtyüs Pogácsa-Hungarian (crackling) Biscuits

This is a difficult emotional task for me...I have actually made my Hungarian tepertős...or töpörtyüs pogácsa...a savory bacon bits biscuits...strictly Hungarian style, that is from my childhood!...one caution! Do not attempt to make this, unless you want a real challenge, or it's a childhood memory recall!...It's a huge challenge, and takes about 4 to 5 hours of folding, resting, rolling out the dough at least 3 times. I did have a Weight Watchers recipe for you (will have to post it next time)...made a delicious Manhattan Clam Chowder, which was in the cookbook.

I actually made a batch and scored the top...but when I baked it it had a "mind of its own" but all is well, they are incredibly delicious! 

As you can see...these biscuits turned out so flaky, savory, and delicious. A lot of work, but they were worth every minute of it!

Hungarian Pogacsa with pork cracklings ...Töpörtyus Pogácsa
adapted from: three different sources

4 1/2 cups flour
1/2 cup cold butter
1 teaspoon salt
2 Tbsp dry instant yeast
2 cups finely chopped töpörtyü,
 or crispy bacon
2 eggs, beaten with a fork
1-2 cup white wine
1 1/4 cups  Greek style yogurt
(I used Chobani)
1 egg
2 whole eggs beaten, for brushing

Make the the töpörtyü first. You will need 2 lbs for this recipe.(Click on the link) You can refrigerate them for a few days, and when you are ready to use them, chop them fine. Better yet, chop them in the food processor
 (which I will do next time)

In a large bowl, add the 4 1/2 cup flour. Add 1/2 cup of warm water in a cup and add the 2Tbsp dry yeast to desolve and bubble up as in photo.

Cut the butter in small pieces and add it to the flour, along with the salt, and mix with a pastry blender

Add the yeast and mix it into the flour, with a wooden spoon.

In a small bowl, mix the yogurt with the egg, and the 1/2 cup white wine, and add that as well to the flour mixture.

Now, here comes the fun part...you get to mix all these ingredients with your hands until they combine, and work it well together

On a floured board, or clean counter, knead the dough several times until nice and elastic and not sticking to the board.

Place in an oiled bowl, turn over, and cover the bowl with plastic wrap, an place a clean towel on it. Let the dough rest for 30 minutes.

After the 30 minutes rest, roll out the dough as thin as possible, and scatter half the cracklings on it.

Now, fold over carefully envelope style, from the left, the right, and from each end to enclose.

It should look like a square, all 4 sides enclosed.

Cover with a clean dishtowel, and let it rest for about 20 minutes.

Roll the dough out again, into a 12 x 9 inches form, from and follow the same procedure, by sprinkling the second half of the cracklings on it, and fold up again, and let it rest for another 20 minutes.

(Aren't you tired yet, from just following these procedures?) Well, like I said, you need about 4 to 5 hrs. work on this, but so well worth it.

Score the dough with a sharp knife but careful not to cut through the dough. (this is where I messed up, scoring it too deep) Brush half the amount of the egg wash on it.

Cut out rounds, with a small biscuit cutter. (As you can see I messed up my nice pattern when I brushed it with the egg wash, so the scoring is not uniform) If I recall, my mother used to brush the biscuits with the egg wash, carefully, and separately. Will have to improve on the the next time.


You can re-roll the scrap dough and start again, cutting them out. The second time, I did not score the tops.

Place the pogácsa (biscuits) on a parchment lined baking sheet, let them rest uncovered for 20 minutes...bake in a preheated 425 degrees F oven for about 15-18 minutes, until it gets nice and golden brown on the top.

I'm really not happy the way the scored top turned out, but they are all light, crispy on the top, and bottom, and oh, so delicious. Eat them as snacks, of with a nice bowl of soup, or as a bread substitute with any meal. Well worth all the effort and work you put into it!
I ended up with about 4 dozen of these small treasures. Serve them while they are warm, or at room temperature.

Note:If you have leftovers, freeze them in a plastic container, and re-heat them in a 325 degrees F. oven for a few minutes, and they will be just as fresh as they were on the day you baked them...maybe even better!