Manhattan Clam Chowder for Father’s Day

As I was giving a lot of thought to what kind of recipe to share with you this week, I considered a lot of meaty dishes—mostly cooked on the grill—that seemed like they would be appropriate for Father’s Day. I even got so far down the road with a pork souvlaki idea (with all the trimmings) that I made it and served it to my husband and niece a few weeks ago. It was a very good feast, but also not quite there recipe-wise, so I ultimately shelved it (for now). I guess I was using my husband, who is also a father, as a muse, which suggested BBQ ribs, pulled pork, or something in that porky vein.

But then I thought about my own dad. When he was diagnosed very late in the game of pancreatic cancer in 2010, I was doing everything I could to make his last days better. When he got the bad news about his condition, his instinct was to fight, but he never even got the chance to try. It was only six short weeks from the time of diagnosis until he passed. He was in and out of the hospital during that time, and ultimately died at home over July 4th weekend while in hospice care. As anyone who has ever cared for a dying person knows, food becomes less and less important until it’s not needed at all.

Before that day came, though, my father told me what he really wanted (when I asked him) was Manhattan clam chowder. So I went shopping for the ingredients on my way home and delivered the soup the very next day. I knew we didn’t have much time, and I was trying to comfort him in the way that I knew best: by cooking, feeding, and nurturing. I heated the soup for him and he took a few bites, but he didn’t enjoy it with the gusto I was hoping for. After that, he stopped eating altogether. So yes, this clam chowder was his last meal.

I froze the rest of the soup and continued helping to take care of my dad. When it was all over, the soup was still in the freezer, where it remained for quite a while. Whenever I opened the freezer and saw it there, it was hard not to think about how the soup had outlived him. I did eventually defrost and eat the soup, and it felt especially poignant knowing that I had made it for him, and it was all I had left of him.

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I first made this recipe while styling it for Michael Symon’s latest cookbook, but it’s since become one of Steve’s (and my) favorites. It features a fun twist on reverse searing, plus some delicious white wine-steamed potatoes to serve along with the steak.

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A yogurt marinade is the path to juicy, tender, and flavorful chicken, and this za’atar-crusted bird is a great example. After a long soak in the marinade, the chicken gets a thick coating of spices that transforms the skin into a crispy, flavorful layer that seals in all those juices, whether you choose to grill or roast your bird.

This simple, easy-to-make, and fruit-packed skillet cake would be the perfect treat for a Father’s Day celebration. The corn imparts its subtle flavor and adds moistness to the cake. Some vanilla ice cream or a dollop of crème fraîche on the side makes for an ideal dessert, but it’s just as much at home on the breakfast or brunch table.