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Clam Chowder

Time for an American classic. There are several varieties of chowder soups containing clams and broth, the creamy New England type and the clearer, red-colored Manhattan style. The first recipe is a traditional New England clam chowder and the second is for Manhattan-style chowder. For more soup recipes, go to http://food-tales.com/food-inspirations/recipes-from-around-the-world/5-sensational-soup-recipes-from-around-the-world

What you’ll need for New England Clam Chowder

1 ½ cups water

4 slices bacon, diced

1 ½ teaspoons salt

4 cups potatoes, peeled and cubed

1 ½ cups onion, chopped

Ground black pepper

3 tablespoons butter

10oz cans minced clams x 2

3 cups half-and-half

Method

Dice the bacon and then add to a stock pot over a medium-high heat. Cook the bacon until it’s nearly crisp.

Add in the onions and continue cooking for another 5 minutes.

Pour in the water and potatoes and add a touch of salt and pepper. Bring to the boil and continue cooking for 15 minutes uncovered. Cook until the potatoes are tender when prodded with a fork.

Add in the half-and-half, the butter and drain the canned clams, keeping the clam liquid.

Stir the clams and half of the reserved clam liquid into the soup. Continue cooking for a further 5 minutes but do not allow to boil.

What you’ll need for Manhattan Clam Chowder

1 large onion

1 ½ stalks celery

7 garlic cloves, chopped

1 ½ tablespoons olive oil

¼ cup tomato paste

Dash of crushed red pepper

3 fresh thyme sprigs

3 fresh parsley sprigs

1 bay leaf

1 large potato, diced

1 tablespoon salt

28oz can whole tomatoes

5 cups clam juice (x5 8oz bottles)

Ground black pepper

2 tablespoons parsley, chopped

1 ½ cups minced clams, drained

Method

Take a large pot and heat the oil over a medium heat. Add in the garlic, celery, onion and red pepper, cover and cook for 8 minutes, stirring occasionally.

Stir in tomato paste and cook for a further minute whilst stirring. Take some twine and tie together the parsley sprigs, thyme and bay leaf and place into the pot along with the potato.

Pour in the reserved clam juice and bring to the boil.

Reduce the heat, cover and simmer for 10 minutes until the potato is tender. Add in the tomatoes and clams.

Recover and leave on a low simmer. When ready, season with a pinch of salt and pepper and ladle out into individual bowls. This recipe serves 4-6 people. Sprinkle fresh parsley on top of each bowl to garnish and serve immediately.

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