Manhattan Clam Chowder - Better than New England? - Food Wishes
While not nearly as popular as New England style, Manhattan Clam Chowder can be every bit as rich, satisfying, and delicious, just as long as you use this recipe. By the way, if you love watery soups full of flavorless chucks of canned tomatoes, then you might not like this. You’ve been warned. Enjoy!
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New England Creamy Clam Chowder Soup Recipe - Comfort Food
Homemade clam chowder is easy and such a treat. It is creamy, but light and so satisfying. This New England style clam chowder recipe is loaded with tender clams, silky potatoes, and bacon
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR CLAM CHOWDER SOUP:
►6 slices bacon, cut into 1/2″ strips
►2 medium carrots, sliced into thin rings or half rings
►2 celery ribs, finely diced
►1 small onion, finely diced
►4 Tbsp all-purpose flour
►2 cups chicken broth or stock
►1 1/2 cups chopped clams with their juice (from 3 small cans), juices reserved
►1 bay leaf
►1 1/2 tsp Worcestershire sauce
►1/2 tsp Tabasco sauce
►1/2 tsp dried thyme
►1 1/2 tsp salt and 1/4 tsp black pepper, or to taste
►1 1/2 lbs (6 medium) potatoes (Yukon gold or russet), peeled
►2 cups milk (any kind)
►1 cup whipping cream or heavy whipping cream
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How to Make Award-Winning New England Clam Chowder
After tasting the award-winning New England clam chowder at the immensely popular Woodman's of Essex in Massachusetts, we were inspired to bring a recipe inspired by their version to home kitchens everywhere.
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Seafood Chowder, Chunky and Creamy Guaranteed to be Amazing
A thick and creamy, chunky seafood soup with flavours of the sea that's out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This version has no potatoes as I don't believe it needs it, but it does have more seafood. Fresh seafood is the secret so buy the freshest you can. See my fish stock recipe or simply buy it ready made. If you can't drink wine, you can leave the wine out if you wish and just add the squeeze of half a lemon juice. Enjoy my chunky and creamy seafood chowder, and let me know what you think. Beach scenes shot in Sorrento Australia.
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The Best Clam Chowder Recipe | How to Make Clam Chowder
How to Make the Best Clam Chowder. Full recipe
INGREDIENTS
3 cans clams (6.5 oz) minced
1 pc onion (medium size) minced
2 stalks celery diced
2 pcs potatoes (large size) cubed
2 cups water
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-in-half cream
1 tsp salt
1 tsp ground black pepper
1 tsp parsley flakes
INSTRUCTIONS
1. In a large skillet over medium heat, put onion, celery, and potatoes. Drain juice from clams and then add water. Cook for 15 minutes then remove and set aside.
2. In another saucepan, melt the butter. Add all-purpose flour then whisk until smooth. Slowly pour cream and stir constantly. Cook for 5 minutes.
3. Add vegetables and clam juice mixture. Simmer for 5 another minutes.
4. Ready to serve!
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Spiced Shrimp And Corn Chowder Recipe
Spiced Shrimp And Corn Chowder
This recipe is loosely based on a soup / chowder we used to eat at a Peruvian restaurant here in Toronto.
Ingredients
1.5L (6 cups) fish stock (or chicken stock)45 mL (3 Tbsp) cooking oil 500g (1 pound) unpeeled medium shrimp Salt & pepper to taste1 onion, diced
5 mL (1 tsp) cumin seed1 mL (¼ tsp) cayenne 2 mL (½ tsp) paprika 1 small hot chili, pierced 250g squash, cut into ½” cubes½ small head cabbage, shredded500g potatoes, cut into ½” cubes500 ml (2 cups) frozen corn
45 mL (3 Tbsp) butter
250 mL (1 cup) 35% cream
250 mL (1 cup) frozen peas
Method:
In a small pot bring the stock to a simmer along with the shrimp shells.
Cover and simmer while you make the rest. In a large pot, heat the oil over moderate heat.
Add the peeled shrimp and a pinch of salt; cook, stirring frequently, until the shrimp are pink and firm.
Remove from the pot and set aside. Add a little more oil if needed, then toast the cumin seeds for just a moment.
Then add the onion, cayenne, and paprika to the pot.
Cook, stirring occasionally, until the onion is softened.
Add the hot chili, squash, cabbage, potatoes, and corn, to the pot.
Strain in the water / stock - discard the shrimp shells.
Partially cover and bring to a simmer, until the potatoes are tender.Add the butter, cream, shrimp and peas.
Adjust seasoning with salt and pepper.
Simmer until the shrimp is heated through.
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