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
MANHATTAN CLAM CHOWDER
#clamchowder#manhattanclamchowder
The Ultimate Manhattan Clam Chowder Recipe
The Ultimate Manhattan Clam Chowder Recipe
【 Manhattan Clam Chowder 】 ???? Easy Recipe | ????THE SOUP SERIES - EP. 5
Welcome back to Sandi’s Tiny Kitchen. After a long hiatus, I’m happy to present you with the latest episode of The Soup Series. Today, I’m showing you how to make Manhattan Clam Chowder. Though Spring is here, it is still a good time to make some soup! I picked this soup because it is perfect for warmer weather. This tomato-base soup is light and bright, and it is packed with flavors. I used frozen cooked clams in the recipe because frozen clams are generally easier for everyone to get in the store. You can certainly add fresh clams to the soup toward the end of cooking if you can find fresh clams. The fresh clams will definitely give a nice presentation. The one tip I would like to emphasize when making this soup is keep the salt light during cooking. Clams are salty so they are your “salt.” I salted the broth lightly before adding the potatoes so the potatoes can pick up some flavors. That was the only time I added salt to the soup. I hope you like this recipe. Please Like and Comment and let me know what you think. As always, thanks for checking out my channel!
Ingredients:
0.5 pound frozen cooked clams - 0.25 pound chopped and 0.25 pound whole
2 to 3 slices of bacon, chopped
1 cup diced yellow onions
0.5 cup diced carrots
0.5 cup diced celery
2 cloves garlic, finely chopped
4 cups fish broth
1 cup clam juice
1 can diced tomatoes
1 pound waxy potatoes, cubed
A sprig of thyme
1 to 2 bay leaves
Chopped parsley, to taste
Sea salt and ground black pepper, to taste
#souprecipe #clamchowder #soups
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Manhattan Clam Chowder⎢Martha Stewart
The New York Giants' biggest fans help Martha make authentic Manhattan clam chowder in honor of New York City.
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Manhattan Clam Chowder⎢Martha Stewart
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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Traditional Spaghetti alle Vongole from Venice: The Secret of the PERFECT Pasta | A Typical Dish
Spaghetti alle Vongole is an ancient dish made all over Italy. It originated in Naples, but is particularly popular in Venice because of the city's proximity to the sea. It's beloved by tourists and locals alike, many of whom eat it at least once a week. We travelled to Venice to find out the secret to making the perfect dish.
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Edit: Josefine Funck
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