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