Snows Manhattan Clam Chowder Recipe

Manhattan Clam Chowder Savor the Best

WEBTo use fresh clams, steam 5 pounds of clams in 2 cups of water until they open. let cool and remove clams, discard shells and chop clams. Use …

Rating: 5/5(4)
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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Manhattan Clam Chowder Recipe with Whole Clams Fearless Eating

WEBNov 20, 2023 · Bring 2 cups of water to a boil in a large stock pot. Add the clams, cover the pot, and steam for about 10 minutes or until the clams open. Check frequently and …

1. Rinse and scrub clams well in cold water. Bring 3 cups water to a boil over medium high heat in an 8-quart stock pot. Cover and add clams and steam about 8 - 12 minutes or until clams open. Check frequently and remove clams with a slotted spoon or tongs as soon as they open. Strain broth and set clams aside. You should get about 4 cups clam broth.
2. In heavy bottom stock pot, heat olive oil over medium heat. Add the onion, celery, thyme, oregano, red pepper and bay leaf. Saute about 5 until veggies are softened. Add garlic in the last minute.
3. Add 2 cups clam broth and potatoes and bring to a gentle boil. Add a little more clam broth, if necessary, to fully cover potatoes. Cover pot and simmer for about 10-15 minutes or until potatoes are tender.
4. While the potatoes are simmering, remove the clam meats from the shells and chop them.

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