CHEF JOHN'S MANHATTAN CLAM CHOWDER
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Provided by Chef John
Time 1h35m
Yield 6
Number Of Ingredients 18
Steps:
- Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
- 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, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
- Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; 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 carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
- Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 31.8 g, Cholesterol 113.8 mg, Fat 6.1 g, Fiber 3.1 g, Protein 45.5 g, SaturatedFat 1.2 g, Sodium 902.1 mg, Sugar 4 g
CINDY'S AWESOME CLAM CHOWDER
A wonderful clam chowder to serve with hot sourdough bread, or even better yet, in a sourdough bread bowl. My whole family adores this recipe, I'm sure yours will too!
Provided by Cindy in Pensacola
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
- Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
- Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 53.5 g, Cholesterol 128.3 mg, Fat 38.7 g, Fiber 5.1 g, Protein 30.5 g, SaturatedFat 18.2 g, Sodium 1338 mg, Sugar 2.6 g
CLAMMY YUMMY
Make and share this Clammy Yummy recipe from Food.com.
Provided by JBOSEATTLE
Categories Beverages
Time 3m
Yield 12 shots, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix it all together. Set on fire. Give to your friends if you don't want to be friends with them anymore.
Nutrition Facts : Calories 483.4, Fat 0.1, Sodium 278.9, Carbohydrate 61.6, Fiber 0.3, Sugar 55.8, Protein 0.5
CLAM RISOTTO
Make and share this Clam Risotto recipe from Food.com.
Provided by JoJoStar
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2 quart saucepan melt butter over medium heat.
- Saute minced shallots in butter until soft but not browned.
- Add the rice and cook until the rice becomes translucent.
- Add the wine and cook until nearly dry.
- Add one cup of hot, not boiling, clam juice.
- Stir the rice continually as it cooks.
- When the rice absorbs all the juice add another cup and continue to stir the rice.
- Continue in this manner until you add the last cup of clam juice.
- At this time the rice should be fully cooked. If not add a little water and continue to stir and cook until the rice is just cooked through.
- Next, add the clam meat and cook for one minute.
- Add the cream and season the rice to taste.
- Cook for one additional minute.
- Serve immediately.
Nutrition Facts : Calories 511.3, Fat 8.2, SaturatedFat 4.5, Cholesterol 38.5, Sodium 917.5, Carbohydrate 89.8, Fiber 3.1, Sugar 8.3, Protein 12.3
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- New England Clam Chowder. This is the first of many clam chowder entries on this list. There are several types of clam chowder, with New England being one of the best.
- Spaghetti with Clams. There’s always room for seafood pasta in my belly. Unlike pasta sauces that are ultra-rich and creamy, this one’s light yet scrumptious.
- Clam Dip. Cream cheese and clams together in one dip? I had no idea they worked together so well! This dip is creamy, briny, and garlicky with a bit of tang from lemon juice.
- Mediterranean-Style Steamed Clams Recipe. Steamed clams – kinda sounds a bit too basic, but wait until you hear what goes in the broth it’s steamed in.
- Garlic Butter Steamed Clams. Here’s another steamed recipe that’s also simple, yet bursting with flavor. This time, the clams are cooked in garlic, butter, lemon, and fresh herbs.
- White Clam Pizza. Garlic and clams star this highly addictive pizza! I can never limit myself to just one slice. New Haven-style pizza is rich and creamy, and doesn’t contain tomato sauce.
- Cape Cod Clam Chowder. Say hello to clam chowder number twp! Cape Cod clam chowder makes use of large, hard-shell clams called quahog s. This chowder is just as creamy, but thinner than usual.
- Caesar. To be completely honest, I personally am not a fan of this cocktail. But some people love this recipe, including my own dad! A mixture of Clamato juice, vodka, Worcestershire sauce, tabasco, horseradish, and celery, this cocktail is savory with a bit of a kick.
- Linguine with Red Clam Sauce. Picture your favorite pasta marinara, and then multiply the flavor by 10. That’s what you can expect from this recipe. The classic Italian treat is given a delicious seafood makeover!
- Clam Stuffed Mushrooms. Stuffed mushrooms always make me happy. Just by looking at it, you can tell it’s amazing! These earthy, meaty, and cheesy appetizers are impossible to resist.
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- Clams Arrabbiata. Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. View Recipe.
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- Beer-Steamed Clams. Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done. View Recipe.
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