MANHATTAN CLAM CHOWDER INGREDIENTS RECIPES

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NEW ENGLAND CLAM CHOWDER KISSED BY MANHATTAN RECIPE ...



New England Clam Chowder Kissed by Manhattan Recipe ... image

Provided by Bobby Flay

Categories     appetizer

Total Time 1 hours 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 27

1 1/2 cups dry white wine
3 dozen littleneck clams, scrubbed 
12 cockles, scrubbed
1 large Yukon gold potato, scrubbed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter 
2 tablespoons canola oil
1 tablespoon canola oil
1/2 pound slab bacon, cut into 1/2-inch dice 
1 cup canola oil
2 medium okra, cut into 1/4-inch-thick slices
Kosher salt and freshly ground black pepper
1 cup yellow or white cornmeal 
2 tablespoons canola oil
2 shallots, finely diced 
1/4 cup finely diced carrot 
1/4 cup finely diced celery 
2 anchovy fillets in oil, patted dry and chopped 
Pinch Calabrian chile flakes or red pepper flakes 
2 tablespoons tomato paste 
2 cups clam juice
2 tablespoons finely chopped fresh parsley, plus more leaves for garnish
1 teaspoon finely chopped fresh oregano 
1 teaspoon finely chopped fresh thyme 
1/2 cup creme fraiche 
1 teaspoon finely grated lemon zest 
Kosher salt and freshly ground black pepper

Steps:

  • For the clams: Bring the wine and 1/2 cup water to a boil in a large saucepan, stir in the littleneck clams, cover and steam until the clams open, about 5 minutes. Discard any clams that do not open. Remove the clams with a slotted spoon and place in a bowl to cool.
  • Bring the broth back to a boil, add the cockles and cook until open, about 5 minutes. Discard any cockles that do not open. Remove with a slotted spoon to a separate bowl (these will be used in their shells as a garnish).
  • Strain the clam broth through a mesh strainer lined with cheesecloth into a bowl. Set aside.
  • Remove the littleneck clams from their shells and coarsely chop.
  • For the potato: Put the potato in a small saucepan, cover with cold water, add 1 tablespoon salt and bring to a boil. Cook until a paring knife inserted into the center meets with some resistance, about 15 minutes. Drain and let cool slightly, about 10 minutes.
  • Heat the butter and oil in a cast-iron or nonstick pan until it begins to shimmer. Cut the potato into a 1/2-inch dice. Add the potato to the pan, season with salt and pepper and cook until lightly golden brown on all sides.
  • For the bacon: Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
  • For the fried okra: Heat the oil in a small saucepan until it begins to shimmer. While the oil heats, season the okra with salt and pepper, dredge in the cornmeal. Fry in the oil, in batches if needed, until golden brown and just tender, about 4 minutes. Remove to a plate lined with paper towels and season with salt.
  • For the chowder: Heat the oil in a large saucepan over medium heat. Add the shallots, carrot and celery and cook until soft, about 4 minutes. Add the anchovy and chile flakes and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly.
  • Add the clam juice and reserved clam broth and bring to a boil. Reduce the heat to low, add the reserved littleneck clams and cook for 10 minutes. Add the parsley, oregano and thyme and cook for 1 minute. Whisk in the creme fraiche and lemon zest until smooth. Season with salt and pepper to taste.
  • Ladle the soup into bowls, top with some of the potatoes, bacon, okra and reserved cockles. Garnish with parsley leaves. 

NEW ENGLAND CLAM CHOWDER RECIPE | EMERIL LAGASSE | FOOD ...



New England Clam Chowder Recipe | Emeril Lagasse | Food ... image

Provided by Emeril Lagasse

Categories     main-dish

Total Time 2 hours 30 minutes

Prep Time 25 minutes

Cook Time 1 hours 5 minutes

Yield 4 quarts, 12 servings

Number Of Ingredients 16

6 sprigs fresh thyme
2 bay leaves
2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, or to taste
6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives or green onions
10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
6 slices bacon, cut crosswise into 1/2-inch strips
4 tablespoons unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
1 cup finely chopped onions
1 cup finely chopped celery
2 teaspoons minced garlic

Steps:

  • In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
  • Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
  • Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
  • Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.

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