Manhattan Clam Chowder Recipe
323rd video recipe of my cooking and food review channel series on YouTube and the Internet, Cindys Home Kitchen. In this video recipe, I cook up some Manhattan Clam Chowder for me and my son Michael for lunch time. This Manhattan Clan Chowder Recipe is perfect for the cold winter weather outside. Add olive oil to pot and add onions until soft. Add red pepper flakes, carrots, celery and red pepper. Cook for 5 minutes on medium heat. Add chopped bacon, real garlic, Italian seasonings, celery salt, bay leaves, crushed tomatoes, clam juice, sweet potatoes, salt and pepper. Cover the pot for 35 to 40 minutes until potatoes are soft. Lastly, add clams and corn to the mix, simmer for another 10 minutes on low heat. Garnish with fresh parsley. Subscribe to Cindys Home Kitchen on YouTube if you enjoy my video recipes, how to tutorials, food reviews, food compilations, shout outs or holiday specials. My Patreon, social media links & ingredients to this video recipe are down below. Thanks for watching everybody and remember...DON'T DRINK AND DRIVE! #clamchowder #clam #manhattanclamchowder
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Ingredients Here
1) 5 slices of bacon
2) 5 cans of baby clams with juice
3) 2 bay leaves
4) 3 sliced carrots
5) 3 celery sticks
6) 2 cups of frozen corn
7) 1 LB of sweet potatoes
8) 1/4 cup of parsley
9) 1 red bell pepper
10) hot sauce
11) salt
12) black pepper
13) celery salt
14) Italian seasonings
15) red pepper flakes
16) olive oil
17) 1 medium yellow onion
18) shrimp bullion
19) canned diced tomatoes
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Manhattan Clam Chowder - Better than New England? - Food Wishes
While not nearly as popular as New England style, Manhattan Clam Chowder can be every bit as rich, satisfying, and delicious, just as long as you use this recipe. By the way, if you love watery soups full of flavorless chucks of canned tomatoes, then you might not like this. You’ve been warned. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Manhattan Clam Chowder, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Homemade Clam Chowder Recipe - Laura Vitale - Laura in the Kitchen Episode 413
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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.
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 | How to Make Clam Chowder
How to Make the Best Clam Chowder. Full recipe
INGREDIENTS
3 cans clams (6.5 oz) minced
1 pc onion (medium size) minced
2 stalks celery diced
2 pcs potatoes (large size) cubed
2 cups water
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-in-half cream
1 tsp salt
1 tsp ground black pepper
1 tsp parsley flakes
INSTRUCTIONS
1. In a large skillet over medium heat, put onion, celery, and potatoes. Drain juice from clams and then add water. Cook for 15 minutes then remove and set aside.
2. In another saucepan, melt the butter. Add all-purpose flour then whisk until smooth. Slowly pour cream and stir constantly. Cook for 5 minutes.
3. Add vegetables and clam juice mixture. Simmer for 5 another minutes.
4. Ready to serve!
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