MANHATTAN CLAM CHOWDER RECIPE: HOW TO MAKE IT
I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. —Joan Hopewell, Columbus, New Jersey
Provided by Taste of Home
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.
Nutrition Facts : Calories 91 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 652mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
TOM AND JERRY RECIPE - NYT COOKING - RECIPES AND COOKING ...
This drink has nothing to do with the cartoon cat and mouse, or Jerry Thomas, the celebrated New York barman of the 1800s, who often boasted of inventing it. It is a rich holiday elixir, a relative of eggnog that flourished in America in the 19th and early 20th centuries, and is frequently (though not definitively) credited to Pierce Egan, the English chronicler of sports and popular culture. Robert Simonson brought this version of the drink, which is especially popular in Wisconsin and is bordering states, to The Times in 2012. It is adapted from Audrey Saunders, the owner of the Manhattan cocktail bar Pegu Club. She decreased the sugar and added Angostura bitters and vanilla. “It makes a huge difference,” she said. It’s best on snowy days, when it can warm and comfort from within.
Provided by Robert Simonson
Yield 1 drink, with batter for about 10 drinks
Number Of Ingredients 12
Steps:
- Make the batter: In a bowl, beat egg yolks until they are as thin as water. While beating, gradually add sugar, rum, vanilla, spices and bitters. In a separate bowl, beat egg whites until stiff. Fold into yolk mixture. If not using immediately, refrigerate batter.
- Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.
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TOM AND JERRY RECIPE - NYT COOKING - RECIPES AND COOKING ...
This drink has nothing to do with the cartoon cat and mouse, or Jerry Thomas, the celebrated New York barman of the 1800s, who often boasted of inventing it. It is a rich holiday elixir, a relative of eggnog that flourished in America in the 19th and early 20th centuries, and is frequently (though not definitively) credited to Pierce Egan, the English chronicler of sports and popular culture. Robert Simonson brought this version of the drink, which is especially popular in Wisconsin and is bordering states, to The Times in 2012. It is adapted from Audrey Saunders, the owner of the Manhattan cocktail bar Pegu Club. She decreased the sugar and added Angostura bitters and vanilla. “It makes a huge difference,” she said. It’s best on snowy days, when it can warm and comfort from within.
From cooking.nytimes.com
Reviews 5
From cooking.nytimes.com
Reviews 5
- Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.
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