Bc Ferries Manhattan Clam Chowder Food

THE ULTIMATE MANHATTAN CLAM CHOWDER

Steps:

• Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
• Chop the clams.
• In a large pot, cook the bacon over medium/high heat until slightly crisp.
• Add the onions and cook, stirring until transparent.
• Add the pepper, carrot and celery and cook for about a minute.
• Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
• Bring to a boil and add potatoes.
• Simmer 30 minutes or until potatoes are tender.
• Remove the bay leaf. Add chopped parsley.
• Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
• You should only warm the shrimp over for best results.
• Season with salt and pepper, if desired.

B C FERRIES MANHATTAN CLAM CHOWDER FOR FIRST CLASS PASSENGERS

Steps:

• In a large pot, saute bacon until crispy. Remove bacon and set on paper towel to remove excess fat. Remove and discard all but 2 Tbsp of bacon fat from pot.
• Add garlic and onions and saute until translucent, about 1 minute. Add celery, green pepper and carrots. Saute for about 2 minutes until tender. Add flour and stir until mixed in and browned - about 2 minutes.
• Add wine and stir until bits cooked onto bottom loosen up.
• Add Clamato juice and tomato paste;stir well.
• Add green chili's, red pepper flakes, black pepper, Worcestershire and dried thyme. Mix well.
• Add can of diced tomatoes and potatoes. Simmer 20 minutes, Stirring occasionally.
• Add baby clams with juice and bacon pieces. Simmer 15 minutes stirring occasionally.
• Ladle into bowls and serve immediately. Add salt to taste if wanted.

MANHATTAN CLAM CHOWDER

Steps:

• Place the salt pork in the soup pot and cook until the fat renders; add the onions, carrots, celery, leeks and green peppers to the fat and cook, stirring, until the vegetables are tender.
• Add the garlic and cook until it becomes aromatic, then add the clam juice (or water, if using), the reserved juice from the clams, the diced tomatoes, the bay leaf, the thyme, and oregano; simmer for 30 minutes.
• Add the potatoes and simmer until they are tender, about 20-25 minutes more.
• Skim the soup for fat or chill to allow it to rise and remove; discard bay leaf.
• If chilled, heat through, then add clams and seasonings (salt, pepper, Tabasco, Worcestershire, and Old Bay).
• Serve when hot, about 2-3 minutes after adding clams.

BC FERRIES MANHATTAN CLAM CHOWDER RECIPE - (4.3/5)

Steps:

• Directions: 1 In a large saucepan, over medium heat, saute bacon or salt pork until light brown. 2 Add celery, onions green pepper and carrots and cook until tender. 3 Blend in flour and simmer 5 minute Stir in clam juice and potatoes; simmer 15 minute. 4 Add tomatoes, tomato paste, and baby clams and cook an additional 10 minute. 5 Season with thyme, Worcestershire sauce, salt and pepper.

MANHATTAN CLAM CHOWDER

Steps:

• In a large pot, saute bacon until brown and crispy. Pour off 1/2 the fat. Add the onion, carrots,celery, thyme and parsley and saute for about 3 minutes (or until softened). Add tomatoes, tomato paste and garlic, cook for 2 minutes. Add wine and clam nectar. Bring to a boil. Add the potatoes, reduce heat, and simmer for about 10 minute or until potatoes are tender. Stir in clams and cook for a few more minutes (to heat the clams). Serve with nice crusty rolls.

TOM'S MANHATTAN CLAM CHOWDER

Steps:

• In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
• Cook until garlic is light brown.
• Add minced and chopped clams with juice from cans and bottle of clam juice.
• Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
• Turn heat to low and continue cooking for 35 minutes.
• Add potatoes and continue to cook for 30 minutes.
• Serve hot.