Manhattan Clam Chowder
If there's one thing to love about fall, it's that soup and clams are both in season! Chef Billy Parisi combines both in this belly-warming, red-base Manhattan-style Clam Chowder
Manhattan Clam Chowder
Serves 8-10
Ingredients
• 6 strips of bacon, chopped
• 1 yellow onion, peeled and small diced
• 4 stalks of celery, small diced
• 4 carrots, peeled and small diced
• 3 cloves of garlic, finely minced
• 4-5 Yukon potatoes, large diced
• 3 cups clam juice
• 4 cups chicken stock
• 28 oz. can crushed tomatoes
• ¼ cup fresh parsley, chopped
• 2 Tbsp. fresh thyme, chopped
• 2 cups of chopped clams
• 18-24 fresh clams
Instructions
1. Add the bacon to a large pot over medium heat. Cook until crisp and the fat is rendered. Remove the crispy bacon and set aside.
2. Add the onions, celery, carrots and garlic to the pot. Cook over medium heat and sweat for 6-8 minutes or until the vegetables are tender.
3. Add the potatoes, clam juice, chicken stock and crushed tomatoes and cook over medium-high heat or until the potatoes are tender.
4. Finish by adding the parsley, thyme, chopped clams, salt and pepper and keep warm.
5. Add the fresh clams to a medium-size pot of boiling water and cook for 5-6 minutes or until the clams open up.
6. Strain the clams and add them to the pot of soup.
7. Stir in and serve.
SoGood.TV: Manhattan Clam Chowder
On her last day on vacation in Greenport, Heather Johnston demystifies and cooks a classic Manhattan clam chowder, and pairs the delicious result with a locally brewed India Pale Ale. A perfect dish to try out this fall!
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.
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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.
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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 Homemade Seafood Chowder | Manhattan Style
Today we made a homemade seafood chowder, Manhattan style, with Fresh Cod, Sea scallops and shrimp! Definitely a must try for all you seafood lovers!
Ingredients:
------------------
1. 8 Cups Seafood stock
2. 1 28oz crushed tomato's (canned)
3. Salt and Pepper (To taste)
4. Old Bay Seasoning (to taste)
5. 1/4 Fresh Lemon
6. 4 Garlic Cloves chopped
7. 1 1/2lbs Fresh Cod
8. 1 1/2lbs Sea Scallops
9. 1 1/4lbs Shrimp
10. Fresh Parsley (Garnish)
How to Make Manhattan Clam Chowder in Instant Pot
Instant Pot Low Carb Manhattan Clam Chowder is a delicious restaurant quality soup. Weight Watchers Friendly, Gluten Free, Low Calorie and super yummy.
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