Manhattan Clam Chowder Recipe Pioneer Woman

Best Clam Chowder Recipe How to Make Clam …

WEBJan 3, 2024 · Add the garlic and cook 1 more minute. Sprinkle the flour over the vegetables; cook, stirring constantly, 2 minutes. Gradually stir in the …

Rating: 5/5(2)

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Manhattan Clam Chowder Recipe Emeril Lagasse

WEBMar 1, 2017 · Directions. In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams …

Rating: 5/5(5)
1. In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
2. In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

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Manhattan Clam Chowder Recipe Food Network …

WEBNov 16, 2016 · Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour …

1. Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
2. Copyright 2001 Television Food Network, G.P. All rights reserved

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Manhattan Clam Chowder Savor the Best

WEBFeb 7, 2020 · How To Make Manhattan Clam Chowder with Fresh Clams: To use fresh clams, steam 5 pounds of clams in 2 cups of water until …

1. In a Dutch oven or large soup pot set over medium-high heat, add the diced bacon and cook until crisp. Reduce the heat to medium and add the onions, garlic, carrots and celery. Sauté the vegetables for 3-5 minutes.
2. Pour in the wine and cook for 1 minute to burn off the alcohol; then add the clam juice, potatoes, tomatoes, tomato paste, Old Bay, peppers, dried thyme and bay leaves. Bring to a boil; then reduce to low and simmer for 10 minutes.
3. Stir in the chopped clams and their liquid and cook on low heat for 5 minutes.
4. Ladle into soup bowls and garnish with chopped parsley.

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