Snows Manhattan Clam Chowder Recipe

Manhattan Clam Chowder Savor the Best

WebFeb 7, 2020 · To use fresh clams, steam 5 pounds of clams in 2 cups of water until they open. let cool and remove clams, discard shells and …

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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SlowCooked Manhattan Clam Chowder Recipe: How …

WebMar 27, 2023 · Directions. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. …

1. In a 3-qt. slow cooker, combine all ingredients.
2. Cover and cook on low for 8-10 hours or until vegetables are tender.
3. Discard bay leaf and peppercorns.

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LowFat Clam Chowder Recipe Food Network Kitchen

WebNov 16, 2016 · Puree in batches in a blender until smooth. Return the soup to the pot. Cook the bacon in a skillet over medium heat until crisp, about …

1. Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
2. Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
3. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
4. Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.

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