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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Zuppa di Vongole

I wanted a hearty soup with the sweetness of squash, the coastal taste of New England and the filling starch of pasta. So taking a little from Cioppino, a hint of Fajioli and the Italian spirit that is found in Minestrone, here is a great winters soup that I think all of you will enjoy.


For 4 people


  • 2 tablespoon(s) oil
  • 2 teaspoon(s) minced garlic in oil
  • 1 small onion, minced
  • 2 (15-ounce)cans vegetable or chicken broth, or stock
  • 1 (15-ounce)can fish stock
  • 2 cup(s) dried macaroni
  • 2 cup(s) small diced butternut or buttercup squash
  • 1 (15-ounce)can tomato puree
  • 1 teaspoon(s) oregano
  • 1 cup(s) frozen peas
  • 3 (6.5-ounce)cans chopped clams, drained
  • Salt and pepper to taste

Zuppa di Vongole Directions

  1. In a large pot or saucepan, add the oil and garlic over medium heat. Cook garlic, stirring frequently, until fragrant and starting to soften, about 3-4 minutes. Add onion and continue cooking until onions are soft, another 4-5 minutes. Add all stocks and broths, macaroni and squash. Stir well and bring to a boil, reduce heat to medium-low and cook until macaroni is done, 12-15 minutes. The squash will be very tender and starting to dissolve in the soup upon stirring.  Stir in remainder of ingredeints, season to taste and simmer on low until piping hot and delicious. Serve immediately or this soup is best reheated the next day, beleive it or not.