Today we will be making Clam Chowder two ways, New England and Manhattan.
These Clam Chowder recipes will impress you, your family members, friends, and guests. Don't miss these two yet similar recipes, it is sure to be a hit in your house. Join us for Episode-29 on the #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. www.YaEat.tv
NEW ENGLAND CLAM CHOWDER RECIPE
Servings: 4-6 | Prep Time 10 | Cooking Time - 30 minutes
NEW ENGLAND CLAM CHOWDER INGREDIENTS
8 Slices of Bacon
1 ½ cups Baby Clams or Chopped Clams
2 - 27 oz. cans of Clam Juice (about 6-7 cups)
1 cup chopped Potato (Russet)
1 cup chopped Onion (Spanish)
¾ cup chopped Celery
1 cup Heavy Cream
2 oz. Butter
Fresh Thyme
Fresh Parsley
6 oz. All-Purpose Flour
Salt and Pepper to tastes
NEW ENGLAND CLAM CHOWDER INSTRUCTIONS
In a 3 qt. pot, and on medium heat, start by cooking the bacon to render the fat, and use the bacon for sandwiches and or garnish. You may need to cut the bacon in ½ to fit in your pot.
While the bacon is cooking you can prep by peeling and cutting the Potato, place the potato in a bowl of water until you are ready to use them.
Prep by cutting the Onion, and Celery.
Add Butter, Onion, Celery, and Thyme to the bacon fat, and on medium heat, sweat until the onions start to turn clear.
Add Flour to Make a Roux, and cook for about a minute, you do not want to cook too long and darken the Roux.
Slowly add Clam Juice and mix with a wire whisk as you add the juice.
Add Clams and Potatoes, and cook on low heat for 10 minutes. After 5 minutes, If you need to make the soup thicker, make a slurry with Flour and Clam Juice and slowly add it to the soup, and watch as it thickens. (*After adding Flour, you will need to cook out the flour tastes for at least 10-15 minutes).
If soup gets too thick you can always add some Clam Juice.
Right before serving temper in the Heavy Cream by slowly adding it to the hot soup.
Add some Fresh Parsley
You are done... Nice Job : )
MANHATTAN CLAM CHOWDER INGREDIENTS
8 Slices of Bacon
1 ½ cups Baby Clams or Chopped Clams
2 - 27 oz. cans of Clam Juice (about 6-7 cups)
1 cup chopped Potato (Russet)
1 cup chopped Onion (Spanish)
½ cup chopped Celery
½ cup chopped Carrots
2 cups Tomatoes (Hand Crushed)
Fresh Thyme
Fresh Parsley
4 oz. All-Purpose Flour (only if you want a hearty/thicker chowder)
Salt and Pepper to tastes
MANHATTAN CLAM CHOWDER INSTRUCTIONS
In a 3 qt. pot, and on medium heat, start by cooking the bacon to render the fat, and use the bacon for sandwiches and or garnish. You may need to cut the bacon in ½ to fit in your pot.
While the bacon is cooking you can prep by peeling and cutting the Potato, place the potato in a bowl of water until you are ready to use them.
Prep by cutting the Onion, Celery, and Carrots
Add Onion, Celery, Carrots, and Thyme to the bacon fat, and on medium heat, sweat until the onions start to turn clear.
*Add Flour to Make a Roux, if you like your soup on the thicker side instead of the brothy side, and slowly add Clam Juice and mix with a wire whisk as you add the juice.
Add crushed Tomatoes
Add Clams and Potatoes, and cook on low heat for 10 minutes. After 5 minutes, If you need to make the soup thicker, make a slurry with Flour and Clam Juice and slowly add it to the soup, and watch as it thickens. (*After adding Flour, you will need to cook out the flour tastes for at least 10-15 minutes).
If soup gets too thick you can always add some Clam Juice.
Add some Fresh Parsley
You are done... Nice Job : )
Great and easy recipe, thank you for sharing. I love all of your recipes.