How To make Manhattan Clam Chowder Vi
2 sl Bacon, finely diced
1 sm Onion, finely chopped
1 c Finely chopped celery
3 T Flour
2 c Tomato juice or
2 c Vegetable juice cocktail
8 oz Bottle clam juice
8 oz Can minced clams, undrained
1/4 t Ground thyme leaves
Salt and pepper to taste 1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole
place diced bacon. Heat, uncovered, in Microwave Oven 2 minutes or until bacon is crisp. 2. Add chopped onion and celery and heat, uncovered, in
Microwave Oven 2 minutes or until vegetables are tender. 3. Blend flour into vegetable mixture and stir until smooth,
Add vegetable cocktail gradually, stirring until smooth. Add remaining ingredients, 4. Heat, covered, in Microwave Oven 5 minutes. Stir.
5. Heat, covered, in Microwave Oven an additional 10 minutes.
6. Adjust seasonings if necessary.
How To make Manhattan Clam Chowder Vi's Videos
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
LIKE ME ON FACEBOOK
Melting Pot Manhattan Clam Chowder - Recipe
Manhattan clam chowder, clamato juice recipes
1) 3 slices thick, fatty bacon such as wright's
2) 2 tbsp unflavored oil
3) 2 tbsp real butter not margarine
4) 64 oz clamato juice
5) 10 oz bumble bee baby clams
6) 5 oz snows chopped clams
7) 1 cup diced carrot, 1/8 inch dice
8) 1 cup diced celery, 1/8 in
9)1 cup diced onion
10) 14 oz can drained yellow corn
11) 14 oz diced tomatoes, do not drain
12) 14 oz tomato sauce
13) 3 14oz cans diced drained potatoes or 6 cups fresh diced potatoes
14) 1 tsp spice barn Italian seasoning
or other brand
15) fresh parsley for garnish
16) optional, 2 tbsp Frank's red hot
hot sauce
fry bacon in a 10 quart pot with two tablespoons of oil
remove bacon pieces
add two tablespoons of butter
add carrots onion and celery
saute until they are tender
add other vegetables
add clamato juice
and Italian seasoning
add hot sauce optional
bring to a boil
add clams
simmer 15 minutes
garnish with parsley optional
serve with bread of your choice
Edited by YouCut:
Manhattan clam chowder week 6 who the Jets play the play the New York Giants
Are you ready for another wild week of football in the big apple? Manhattan clam chowder is a hearty soup that's perfect for a cold winter day. This soup is a classic favorite, and this week we're focused on the New York Giants.Go Jets
Ingredients
2 (10 ounce) cans whole baby clams
2 (6.5 ounce) cans chopped clams
5 strips thick-cut bacon
1 cup diced yellow onion
4 cloves garlic, minced
kosher salt to taste
freshly ground black pepper to taste
2 tablespoons tomato paste
21tablespoons all-purpose flour
1 cup bottled clam juice
2 1/2 cups chicken broth
2 carrots, cut into bite size pieces
2 ribs celery, , cut into bite size pieces
2 tablespoons chopped fresh Italian parsley
½ cup diced tomatoes
3 pinches cayenne pepper
3 cups diced Yukon Gold potatoes
2 teaspoons minced fresh tarragon
one tablespoon of butter
8 shrimp shells
#everydaycookingdad #whotheJetsplay
Manhattan Clam Chowder | Native Roots Salsa Company | Beyond Chips & Salsa | How to Cook with Salsa!
Monday Night Dinner Series: Are you tired of the same old, same old? Come cook with us and come get some yum! We can show you how to use that salsa you bought at the farmers markets in new and inventive ways. We will cook with what is in our pantry and show you how to do the same. Cooking with your heart. See the recipe below. Let us show you how to cook with salsa as a seasoning component to your meals instead of as a condiment. It's delicious...and delicious is not an overused word! Feed yourself and come get some yum. Recipes are below and the amounts are approximate.
Subscribe and hit that notification bell so you don't miss out on anything. Follow us on:
Instagram:
Facebook:
Manhattan Clam Chowder
Will feed 6 hungry adults!
28 oz cans whole baby clams, drained, reserve liquid (sauteed mushrooms would also work as a vegetarian option)
8 strips regular-cut bacon or 4-5 thick-cut, cut into 1/2-inch pieces (substitute butter for bacon or vegan bacon)
1 cup diced onion (use what you have, red, white or yellow)
2-3 cloves garlic, minced
kosher salt to taste
½ - ¾ small can of tomato paste
2 tablespoons all-purpose flour
2 8 oz bottles of clam juice
2-3 cups chicken broth
3-4 cups peeled, diced Yukon Gold potatoes
2 medium carrots, diced into bite sized pieces (1/2 inch or so)
2 ribs celery, diced into bite sized pieces (1/2 inch or so)
1 cup Native Roots Salsa Company Chipotle Red
freshly ground black pepper to taste
3 pinches cayenne or crushed red pepper (optional)
1-2 tsp Old Bay seasoning
2-3 tablespoons chopped fresh Italian parsley and other fresh herbs such as tarragon or sliced green onions (optional)
Directions
Drain clams through a strainer and chop at least half into a smaller mince. Reserve liquid in the refrigerator until needed and set clams aside. *There may be some sediment in the reserved clam juice so be careful when adding it to the soup.
Place bacon in a soup pot over medium-high heat. Cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, carrot and potatoes and a pinch of salt; cook and stir until vegetables start to soften and onions turn translucent, 8 to 12. A little color on the vegetables will is not a bad thing.
Add tomato paste to pot and cook and stir for 2-3 minutes. Some of the tomato paste may stick to the bottom of the pot, but it will release when we deglaze. Sprinkle in flour over vegetables; cook and stir for 2 to 3 minutes.
Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
Add clams, NRSC Chipotle Red salsa, pepper, and cayenne if using; stir and bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes, skimming off some bacon fat if desired.
You will want to cook until potatoes and carrots are tender but not falling apart. Taste and adjust for salt, if needed. Stir in fresh herbs if using just before serving.
Garnish with traditional oyster crackers or croutons and serve with some warm buttered bread and a glass of white wine or an ice cold beer.
COME GET SOME YUM!
You can find our products at Austin, TX farmers markets each weekend.
We Tried 14 Canned Clam Chowders & This Was The Best
If you're a fan of clam chowder, nothing beats a fresh, piping-hot bowl served up at a seaside restaurant. Of course, unless you live at the beach, it's not feasible to have one of those every day. Instead, most of us have to opt for the next best thing: the canned stuff you can buy at the local supermarket.
Like most products, some options for canned clam chowder are far better than others. We taste tested as many as we could get our hands on so you don't waste your money on the bad stuff. Yes, we tried 14 canned clam chowders, and this was the best.
#ClamChowder #Soup #Clam
Cole's New England clam chowder | 0:00
Great Value clam chowder | 0:34
Ivar's Puget Sound Style clam chowder | 1:14
Progresso Manhattan Clam Chowder | 1:58
Campbell's Homestyle New England clam chowder | 2:39
Stonewall Kitchen New England clam chowder | 3:25
The Black Pearl clam chowder | 3:55
Snow's New England Clam Chowder | 4:31
Chincoteague Seafood Manhattan clam chowder | 5:10
Boudin San Francisco Wharf clam chowder | 5:50
Tony's clam chowder | 6:23
Campbell's Chunky Manhattan clam chowder | 7:15
Progresso Rich & Hearty New England clam chowder | 7:51
Bar Harbor New England clam chowder | 8:16
Read Full Article: