Ny Times Clam Chowder Recipe

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The Best Clam Chowder Recipe NYT Cooking

5 hours ago Cooking.nytimes.com Show details

Add the thyme and the bay leaf. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Meanwhile, chop the clams into bits about …

Rating: 5/5
Total Time: 1 hr
Servings: 8-10
Calories: 398 per serving

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Manhattan Clam Chowder Recipe NYT Cooking

6 hours ago Cooking.nytimes.com Show details

Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past. It is certainly not a new development in the long history …

Rating: 5/5(460)
Total Time: 1 hr
Servings: 8-10
Calories: 243 per serving
1. Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
2. Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
3. Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
4. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.

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Recipe: New England Clam Chowder The New York Times

8 hours ago Nytimes.com Show details

1. For clams and clam-broth jelly, fill a 6-quart pot halfway with water, add 1 tablespoon salt, and boil over high heat. Immerse 4 clams for 15 to 20 seconds, and remove. Working over a small

Estimated Reading Time: 3 mins

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Recipe: New England Clam Chowder The New York Times

8 hours ago Nytimes.com Show details

2. While clams cool, place bacon in saucepan and cook over medium heat until barely golden. Remove, draining well, leaving fat in pan. Over low heat whisk in flour until smooth.

Estimated Reading Time: 1 min

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Manhattan Clam Chowder (New York Times) Recipe

7 hours ago Recipezazz.com Show details

Clam Chowder can be substantial enough to serve as a main entree (especially if served with a fresh baguette), or it can be served as an appetizer soup course that's part of a well-rounded dinner feast. This recipe for Manhattan style Clam Chowder dates back to the days of New York's famed Delmonico's in the late 19th century, and it still remains to be a favorite recipe for many diners.

Servings: 6-8
Calories: 702 per serving

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The Best Damn Clam Chowder Ever Recipe Food.com

6 hours ago Food.com Show details

In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp. Add the onion and cook until softened. Add the flour and stir until lightly colored, …

Rating: 5/5(2)
Total Time: 30 mins
Category: Chowders
Calories: 380 per serving
1. In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
2. Add the onion and cook until softened.
3. Add the flour and stir until lightly colored, about a minute.
4. Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.

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Clam chowder Recipe Los Angeles Times

3 hours ago Latimes.com Show details

Add the white wine and cook to burn off the alcohol, 2 to 3 minutes. Add the clams, cover tightly and increase the heat to high. Cook until the clams have opened, about 3 minutes. If there are

Servings: 6-8
Estimated Reading Time: 8 mins
Category: SOUPS, FISH & SHELLFISH
Total Time: 1 hr 10 mins

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Best Manhattan Clam Chowder Recipe How To Make Manhattan

1 hours ago Delish.com Show details

Cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add clam juice, crushed tomatoes, and potatoes. Season with red pepper …

Rating: 5/5(1)
Total Time: 55 mins
1. In a large pot over medium heat, cook bacon.
2. Remove from pan and drain on a paper towel lined plate.
3. To the same pot, add onion, celery, and carrot.
4. Cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

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Manhattan Clam Chowder Recipes

1 hours ago Recipeseveryday.net Show details

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. Recipe From bettycrocker.com. Provided by Betty Crocker Kitchens. Categories

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Frequently Asked Questions

Is clam chowder kosher?

Clam Chowder "Kosher" is a compilation of songs recorded live at Clam Chowder concerts at DarkoverCon conventions from 1997 thru 2004. There are about 45 songs, totaling 2 hrs 45 minutes of music.

Is clam chowder healthy?

Directions In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

What is clam chowder made of?

Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery.

What is red clam chowder?

Red clam chowder is a soup that is made using clams as the main ingredient. It gets its red color because of the tomatoes that are added with other vegetables to make this soup.