Manhattan Clam Dip Recipes
MANHATTAN CLAM CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 first-course servings (
Number Of Ingredients 16
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.
- Copyright 2001 Television Food Network, G.P. All rights reserved
MANHATTAN CLAM DIP
This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy!
Provided by PSU Lioness
Categories Very Low Carbs
Time 10m
Yield 2 cups, 25 serving(s)
Number Of Ingredients 7
Steps:
- In small mixer bowl, beat cheese and mayonnaise until smooth.
- Stir in remaining ingredients.
- Cover and chill in the refrigerator until ready to serve.
- Garnish as desired.
- Serve with assorted fresh veggies or potato chips.
- Refrigerate leftovers.
Nutrition Facts : Calories 63.5, Fat 4.3, SaturatedFat 2.1, Cholesterol 18.4, Sodium 48.4, Carbohydrate 1.9, Sugar 0.2, Protein 4.3
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