MANHATTAN CLAM CHOWDER RECIPE - BETTYCROCKER.COM
Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
- Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
- Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.
Nutrition Facts : Calories 230 , CarbohydrateContent 23 g, CholesterolContent 65 mg, FatContent 0 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 4 g, TransFatContent 0 g
CLAM CHOWDER RECIPE | BBC GOOD FOOD
Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
Nutrition Facts : Calories 433 calories, FatContent 29 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 22 grams protein, SodiumContent 2.9 milligram of sodium
More about "clam chowder slow cooker recipes"
POTATO CLAM CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Lunch
Calories 201 calories per serving
- Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.
MANHATTAN CLAM CHOWDER RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 5
Total Time 40 minutes
Calories 230 per serving
- Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.
INSTANT POT CLAM CHOWDER - SIMPLY HAPPY FOODIE
From simplyhappyfoodie.com
LEGAL SEAFOOD'S CLAM CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
MY BEST CLAM CHOWDER RECIPE | ALLRECIPES
From allrecipes.com
CINDY'S AWESOME CLAM CHOWDER RECIPE | ALLRECIPES
From allrecipes.com
THE BEST CLAM CHOWDER - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LOW CARB CLAM CHOWDER - 5 INGREDIENTS (GLUTEN-FREE)
From wholesomeyum.com
FALL RIVER CLAM CHOWDER RECIPE - EMERIL LAGASSE | FOOD & WINE
From foodandwine.com
CLAM & CORN CHOWDER RECIPE - EATINGWELL
From eatingwell.com