How To make Manhattan Clam Linguine
2 qt Water
3 1/2 c Water
1 cn Minced clams,drained(8oz)
1 T Salt
1 pk Linguine or spaghetti(8oz)
2 T Butter or margarine
2 T Snipped parsley
3 Cloves garlic,finely chopped
1 1/2 t Dried basil leaves
1/4 t Dried thyme leaves
1 ds Ground pepper
1/2 c Whipping cream
1/4 c Dry white wine
1/4 c Grated Parmesan cheese
2 T Butter or margarine,softened
1/4 t Salt
Heat 2 quarts plus 3 1/2 cups water, reserved clam liquor and 1 tablespoon salt to boiling in large kettle or Dutch oven. Add linguine gradually. Boil uncovered, stirring occasionally, JUST until tender, 8 to 10 minutes; drain. While linguine is cooking, prepare sauce. Melt 2 tablespoons butter in 2-quart saucepan. Stir in parsley, garlic, basil, thyme pepper and clams.
Cook and stir over low heat until clams are heated through. Heat cream and wine to boiling in 1 1/2-quart saucepan over low heat, stirring constantly. Boil and stir 1 minute; pour over clam mixture. Transfer hot linguine to warm platter. Pour sauce over linguine. Toss until linguine and sauce with remaining ingredients until well mixed.
How To make Manhattan Clam Linguine's Videos
Easy Manhattan Clam Chowder | Tomato Based Chowder | John Eats Cheap
John whips up a classic soup from his childhood. He remembers the Campbell’s classic chowder and recreates it.
Instant Pot Manhattan Clam Chowder
Recipe Here!:
With my New England Clam Chowder being one of my most popular soups adapted for the Instant Pot with raves literally across the world, I figured it was time to give it's brother a fair shot - especially since I live in NYC! Yes folks, I'm talking a Manhattan Clam Chowder!
And while this classic soup is a bit healthier than its rich and fabulous New England sister, the flavor is JUST as spectacular with a rich and hearty tomato/clam flavor in every bite.
It's as if a tomato vegetable soup met clam chowder and not only is it top-notch, but it's so easy to make, you'll be doing a kickline with the Rockettes when done!
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Manhattan Clam Chowder - Make your chowda Big Apple style!
Full Recipe Here ????
INGREDIENTS
4 slices bacon , cut into 1/4-inch pieces
1 medium onion , minced
3 cloves garlic , minced
2 stalks celery , diced
1 large carrot , diced
1 teaspoon (5ml) Old Bay seasoning
2 teaspoons (10ml) Worcestershire sauce
1/2 teaspoon dried oregano leaves or thyme
2 medium potatoes , peeled and diced
1/2 cup (120ml) water
1/2 cup (120ml) dry white wine
8 ounces (236ml) bottle of clam juice
2 (6.5 oz - 184g each) cans of minced clams , drained but save the juices
1 (14.5 oz - 411g) can diced tomatoes
1/4 teaspoon fresh cracked black pepper
1 teaspoon Kosher salt , or to taste
Minced parsley for garnish (optional)
???? Print Full Recipe Here ????
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The secret of Manhattan Clam Chowder | Bizarre Foods: Delicious Destinations
Why is City Island one of Manhattan's best-kept secrets? You bet your hat it's the amazing seafood. Specifically, the signature Manhattan Clam Chowder you can find on almost every menu!
#Bizarrefoodsdeliciousdestinations
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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Frank Sinatra's Favorite Dish: The Clams Posillipo at Patsy's Italian Restaurant
Frank Sinatra could eat a whole plate (or three) of clams Posillipo from Patsy's. If you can't make the pilgrimage out to Patsy's to taste it for yourself, the restaurant's executive chef Sal Scognamillo shares his signature recipe. Watch the clip to learn how it's made, then follow this link for the step-by-step instructions: