In the first week of fall at Rising Harvest Farms we have plenty of basil, garlic, jalapeño, eggplant, and tomatoes. With autumn brings clambake season and a lot of wasted clambake broth. You know, all that water you use to boil and simmer your clams, sweet potato, corn, and chicken? This is the ultimate broth, brimming with hints of clam, corn, potato, and chicken. We used three mason jars, full of used clambake water to make 16 cups of tomatoes, but that was just because we have a lot of tomatoes growing at Rising Harvest Farms, Cleveland’s best urban farm.
4 medium to large tomatoes, cubed (if using canned use 4 Cups of tomato)
2 cloves of garlic, sliced
2 Cups used stock from your clam bake
Basil, a few torn leaves for topping
Optional: Add 1 sliced jalapeño (if spicy) and 1 sliced, roasted eggplant
If adding eggplant, directly added sliced garlic to roasting pan (if not adding eggplant just add sliced garlic to stockpot). Thinly slice eggplant into disks like Ratatouille, sprinkle a little salt and pepper, and roast with garlic, little butter, and olive oil. Remove eggplant skins if desiring a less chewy texture. Add all ingredients to stockpot (except eggplant), bring to a boil, and then simmer on medium to low heat for 25 minutes. Garnish with torn basil leaves and eggplant (its okay if eggplant is now cold; the hot soup will reheat the eggplant now taking on the flavor of soup). Eggplant adds similar texture as a potato.
By Gregory Jackson