Seafood chowder ???? #shortvideo
Ingredients:
- 4 sticks celery, diced
- 2 small brown onions, diced
- 2 corn cobs, corn removed
- 20g butter
- 3 potatoes, diced - keep the skin on
- 1 tbsp old bay
- 2 bay leaves
- 500ml fish stock
- 750ml milk
- 80g flour
- 600g fish (use what’s good - white fish, salmon, prawns, scallops all work well)
- Parsley, chiffonaded
- Salt and pepper to taste
- Brioche to serve
Method:
1. Add the butter to a large pot over a medium-high heat
2. Once melted, add the celery and onions and sauté for 4-5 minutes
3. Season with salt and pepper and add the old bay
4. Next, add the potatoes and fish stock
5. In a separate bowl, whisk the flour into the milk
6. Add the corn to the pot, followed by the milk
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently
8. Add the raw fish to the pot and simmer on low for 10 minutes
9. Finish with the parsley and serve with toasted Brioche bread
The Best Clam Chowder Recipe 
#soup #clamchowder #soulfult #clam
Ingredients
1 /2 cup of celery, 2 cups of Carrots, 1 cup of onions, 3 medium potatoes diced, 3 can of clams 6.5 ounces, 1 stick and a 1/2 of unsalted butter, 3/4 cup of all purpose flour, 3 cups of half and half. Seasoned with salt and pepper to taste.
Easy Clam Chowder a Last Minute Throw Together Soup (Semi-homemade)
Easy Clam Chowder
1 cup onion chopped
1 cup celery chopped
1 stick of butter (1/2 cup)
2 cans of minced clams
3 cans of cream of potato soup
3 can of clam chowder
1 quart of half and half cream
s&p
This can be cooked on the crick pot on low for 6 hours or on the stove top for a quick meal.
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SOUP-ER Easy CLAM CHOWDER ???? #RECIPES4BUZYBEEZ
Bakery vs Homemade MATCHA MOCHI CAKE: #BuzyBeez The soup series continues with this Easy CLAM CHOWDER! More SOUP SERIES:
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Clam Chowder Recipe (serves 4):
1 can whole clams
1 can minced clams
separate the meat from juice, set aside.
2 strips chopped bacon
cook until brown, then add
3 tbsp unsalted butter
melt and then add
1/2 diced onion
2 cloves minced garlic
1 tsp old bay seasoning
1/2 tsp thyme
1 tsp kosher salt
saute for another minute. Then add
4 tbsp flour to thicken
while stirring add
1 cup clam juice
1 cup whole milk
2 cups cubed russet potatoes
1 cup chopped celery
bring to a boil, cover, and simmer on low heat for 15 minutes until potatoes are tender. Stir occasionally
add 3/4 cups whole milk and
the clam meat
stir and bring back to a boil.
serve in bread bowl
garnish with parsley and oyster crackers.
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New England Clam Chowder Recipe | Chef Tips
Chef Jason Hill shows how to make New England Clam Chowder in this episode of Chef Tips.
Get the recipe:
While visiting San Francisco and Fisherman's Wharf, Jason sampled some of the best San Francisco Clam Chowder along Fish Alley. In this clam chowder video, Jason shows you how to make it easily at home.
You'll need the following ingredients to make this recipe for clam chowder soup: white onion, celery stalks, red potatoes, semi-frozen bacon, bay leaf, canned clams; chicken broth, water or clam juice; half/half; flour; butter; salt and pepper.
#clamchowder #souprecipe #chowder
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New England Clam Chowder Recipe with Fresh Steamed Clams
I am back, and in my fanciest Boston fishmonger shellfish digging outfit fully equipped with hipster sweater, denim apron and of course a beanie for my dome. Of course if I’m going to play the part I’ve gotta dress the part right? In the words of famous coach, Lout Holtz, “When you look good you feel good, and when you feel good you play good.” Not only was it fashionable it was also incredibly functional because outta nowhere winter has most recently smacked us here in Chicago as it’s gone from 75° to 35°. There is literally no fall, no spring, only summer or winter.
However, I have heard it said by locals that there are 4 seasons here in Chicago: summer, winter, construction and traffic… Yeah NOT funny to the outsiders lemme tell you. So, as I was saying now that I’m nice and toasty on this cold day, it’s time to bust out a way oversized pot of New England Clam Chowder.
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New England Clam Chowder Recipe with Fresh Steamed Clams
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 20
Author Chef Billy Parisi
Ingredients:
For the Chowder:
1 pound of sliced thick cut bacon
2 peeled and small diced yellow onions
4 finely minced cloves of garlic
1 bunch of medium diced celery
1 ¼ cups to 1 ½ cups of flour
½ cup of cream cherry
64 ounces each of clam and chicken stock
40 ounces of chopped clams in juice
2 bay leaves
2 pounds each medium diced red and russet potatoes
2 tablespoons of chopped fresh thyme
2 cups of heavy cream
Kosher salt white pepper, Worcestershire and Tabasco sauce to taste
For the Clams:
1 tablespoon of olive oil
15 little-neck clams
1 cup of chardonnay wine
4 finely minced cloves of garlic
1 teaspoon of chopped fresh thyme
2 ounces of unsalted butter
2 tablespoons of chopped fresh parsley
Kosher salt and red pepper flakes to taste
Instructions:
1. In a very large pot over medium heat, render the bacon.
2. Once brown remove the bacon and about ½ cup of the bacon fat.
3. Add in the onions, garlic and celery and sweat for 5 to 6 minutes.
Stir in the flour until combined
4. Next pour in the sherry, clams, clam stock, chicken stock and bay leaves and bring to a boil or until thick.
5. Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon and seasonings and simmer over low heat for 25 to 30 minutes or until the potatoes are tender. Keep warm.
6. Clams: Add oil the a medium size saute pan over high heat and add in the clams and cook for 1 to 2 minutes. Flames may appear as there will be water leaking out from the clams into the oil – turn down the heat if this happens.
7. Add in the wine, garlic and thyme and cover and cook for 3 to 5 minutes on high heat or until the clams open.
8. Finish the clams with butter, parsley, salt and red pepper flakes.
9. Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley, cooked bacon, oyster crackers and red pepper flakes.