1 can (19 oz.) Chunky New England Clam Chowder 1 teaspoon dried parsley flakes 1/4 teaspoon garlic powder 2 cups cooked spaghetti In saucepan, combine soup, parsley and garlic powder. Add spaghetti. Over medium heat, heat through, stirring often. Makes 3 1/2 cups.
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The Best Clams & Prosecco Recipe I've Ever Made!
The best clams & Prosecco recipe I've ever made! Easy to prepare and taste ridiculously good.
I'm using Prosecco for a crisp finish and floral lemon verbena.
Bring to the table covered to surprise everyone with its amazing aroma.
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______________________________________________________________________ I'm Jaime, a professional chef with 25 years experience and worked with many famous chefs. Marcus Wareing, Gordon Ramsay to name a couple. I've also been a private chef for 2 royal families. Cooking in the home is so different from cooking in professional kitchens so on this channel I share my tips and tricks that will save you time and help you achieve better results.
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New England Clam Chowder | TCV
╰(*°▽°*)╯Hello there!
Our recipe for a delicious creamy clam chowder is the ultimate comfort food to enjoy with your friends, family, or frankly, even by yourself! Made with a creamy broth, delectable clams, & aromatic vegetables, it’s hard to resist a second serving. Enjoy! (≧∇≦)ノ
Instructions: 1.) In a pot add clams, white wine, 3 cloves of garlic and a few sprigs of thyme, cook until clams open up. Reserve the clams and juice for later use. 2.) In a pot saute the chopped bacon until the fat is rendered and crispy then set aside. 3.) Remove the bacon fat, add in a splash of white wine to deglaze the pot. Then add in 1 tbsp of butter and saute the carrots, celery, onions, leeks, and garlic until softened. Add in a few more sprigs of thyme and saute some more. Then add in 2 tbsp butter and 3 tbsp of AP flour and cook for another 5 minutes. 4.) Pour in the chicken stock, clam juice, Worcestershire, Tabasco,and bring to a boil. 5.) Add in the sweet potato and let it simmer until potatoes are cooked. 6.) Add in the half & half mixed with 3 tbsp of AP flour (make sure it's mixed well) and stir it into the pot. 7.) Season with salt and white pepper to taste 8.) To make the sourdough croutons, get a frying pan and melt the butter. Once melted add in a few sprigs of thyme and the cubed sourdough and stir constantly until it is golden brown.
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