Bc Ferries Manhattan Clam Chowder Recipe 435

Steps:

• In a large saucepan, over medium heat, saute bacon or salt pork until light brown.
• Add celery, onions green pepper and carrots and cook until tender.
• Blend in flour and simmer 5 minute Stir in clam juice and potatoes; simmer 15 minute.
• Add tomatoes, tomato paste, and baby clams and cook an additional 10 minute.
• Season with thyme, worcestershire sauce, salt and pepper.

Steps:

• Directions: 1 In a large saucepan, over medium heat, saute bacon or salt pork until light brown. 2 Add celery, onions green pepper and carrots and cook until tender. 3 Blend in flour and simmer 5 minute Stir in clam juice and potatoes; simmer 15 minute. 4 Add tomatoes, tomato paste, and baby clams and cook an additional 10 minute. 5 Season with thyme, Worcestershire sauce, salt and pepper.

Steps:

• In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

Steps:

• In a large pot, saute bacon until crispy. Remove bacon and set on paper towel to remove excess fat. Remove and discard all but 2 Tbsp of bacon fat from pot.
• Add garlic and onions and saute until translucent, about 1 minute. Add celery, green pepper and carrots. Saute for about 2 minutes until tender. Add flour and stir until mixed in and browned - about 2 minutes.
• Add wine and stir until bits cooked onto bottom loosen up.
• Add Clamato juice and tomato paste;stir well.
• Add green chili's, red pepper flakes, black pepper, Worcestershire and dried thyme. Mix well.
• Add can of diced tomatoes and potatoes. Simmer 20 minutes, Stirring occasionally.
• Add baby clams with juice and bacon pieces. Simmer 15 minutes stirring occasionally.
• Ladle into bowls and serve immediately. Add salt to taste if wanted.

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
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Steps:

• Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
• Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
• Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
• Add the olive oil and garlic, and cook for 30 seconds.
• Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
• Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
• Add the potatoes and clam broth.
• The broth should just barely cover the potatoes; if it doesn't, add enough water to cover.
• Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
• If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
• Add the tomatoes, and simmer 5 minutes more.
• Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
• If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
• Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil.
• Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.

Steps:

• 1. Wash the clams well under cold running water in colander. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat.
• 2. When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds or so. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes. Remove remaining clams, reserve, discard any clams that have not opened.
• 3. Pour the clam juice through a fine strainer and set aside. You will need 6 cups of broth. If you have more than enough clam broth, reduce it to 6 cups. If you have too little clam brother, add some bottled clam juice or water to make 6 cups total.
• 4. Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.
• 5. Add the onion, celery, and carrot to the pan and cook until soft, about 10 minutes. Add potatoes, and cook mixture for 10 minutes more. Add tomatoes and reserved clam juice to the pan. Bring chowder to a boil over high heat.
• 6. While chowder is coming to a boil, remove clams from their shells and chop coarsely. Add to chowder and reduce heat to low. Add thyme leaves. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned. Remove and allow to sit for 5 minutes. Serve in warm bowls.

Steps:

• Cook the bacon in a large Dutch oven over medium heat. Once crispy, remove from pan and place on a paper towel to drain the fat. Once cooled, crumble the bacon. Remove all but 2 tsp of bacon grease from the Dutch oven. Add the onion, celery and carrots to the Dutch oven and sauté for 6-7 minutes or until soft and tender. Add the minced garlic and cook, stirring constantly, for 60 seconds. Pour the two cans of diced tomatoes in a large bowl and blend thoroughly with an immersion blender (or use a regular blender). Add the tomatoes and chicken broth to the Dutch oven. Add the seasonings and remainder of ingredients (except for the clams and parsley) to the pot. Simmer on medium low for 1 hour or until the potatoes are tender. Once you are ready to serve, add the clams and their juices to the pot along with the fresh parsley and bacon crumbles, let simmer for 3-5 minutes then serve. Enjoy.

Steps:

• Place the salt pork in the soup pot and cook until the fat renders; add the onions, carrots, celery, leeks and green peppers to the fat and cook, stirring, until the vegetables are tender.
• Add the garlic and cook until it becomes aromatic, then add the clam juice (or water, if using), the reserved juice from the clams, the diced tomatoes, the bay leaf, the thyme, and oregano; simmer for 30 minutes.
• Add the potatoes and simmer until they are tender, about 20-25 minutes more.
• Skim the soup for fat or chill to allow it to rise and remove; discard bay leaf.
• If chilled, heat through, then add clams and seasonings (salt, pepper, Tabasco, Worcestershire, and Old Bay).
• Serve when hot, about 2-3 minutes after adding clams.

Steps:

• Combine all ingredients except crackers in a saucepan.
• Simmer covered for 30 minutes or until veggies are tender.
• Serve with oyster crackers or crackers of your choice.

Steps:

• Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
• Chop the clams.
• In a large pot, cook the bacon over medium/high heat until slightly crisp.
• Add the onions and cook, stirring until transparent.
• Add the pepper, carrot and celery and cook for about a minute.
• Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
• Bring to a boil and add potatoes.
• Simmer 30 minutes or until potatoes are tender.
• Remove the bay leaf. Add chopped parsley.
• Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
• You should only warm the shrimp over for best results.
• Season with salt and pepper, if desired.

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
• Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
• Meanwhile, chop the clams into bits that are about the size of the bacon dice.
• When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.