Manila Clam Chowder Recipe 445 Food

MANILA CLAM CHOWDER RECIPE - (4.4/5)

Manila Clam Chowder Recipe - (4.4/5) image

Provided by wberger

Number Of Ingredients 14

Ingredients

2 cups dry white wine
1 cup bottled or canned clam juice, or more as needed
3 pounds Manila or steamer size clams, scrubbed and rinsed
1/4 pound sliced bacon, cut into 1/2 -inch dice
1 cup celery, finely diced, about 2 medium stalks
1 cup leeks, finely diced, white and light green part only, about 2 small leeks
1 medium potato, peeled and cut into 1/2 inch dice to equal about 1 cup
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups heavy cream, hot
2 teaspoons fresh thyme, chopped
2 teaspoons freshly squeezed lemon juice, to taste
freshly ground black pepper, to taste
1 tablespoon thinly sliced chives for garnish

Steps:

TO STEAM the clams, put the wine in a large saucepan that is large enough to hold all the clams. Bring to a boil over high heat, and boil until the volume is reduced by half. You should have about 1 cup of reduced white wine. Add the clam juice and bring the liquid back to a boil. Add the clams, cover, and cook over high heat, shaking the pan occasionally, just until the clams are open, about 4 minutes. Set a colander over a large bowl, remove the saucepan from the heat, and pour the clams into the colander, reserving both the clams and all the liquid. Pick the clams out of the shells, discarding the shells, and coarsely chop the clam meat. Strain the reserved liquid through a cheesecloth-lined strainer. Measure the liquid. You should have 4 cups, if not, add more clam juice. Cover and refrigerate the clam meat and the clam liquid if you are not making the chowder right away. (Or buy a 51 oz. can of shucked clams in juice). WHEN you are ready to finish the chowder, pour the clam liquid into a saucepan and bring to a simmer over medium high heat. Meanwhile, set a large pot over medium-high heat and cook the bacon until it starts to crisp and some of the fat is rendered. Add the celery and leeks and continue to cook, stirring as needed, until the vegetables are soft, about 6 to 8 minutes. Add the hot clam liquid and the potatoes and simmer until the potatoes are tender, about 12 minutes. MELT the butter in a small saucepan over medium-high heat. Add the flour, a tablespoon at a time, whisking until smooth. Cook the roux for a minute or two. Strain about 1 cup of hot liquid from the chowder (returned solids to chowder) and gradually add it to the roux, whisking until smooth. Then scrape the thinned roux into the chowder pot, stirring until smooth. Simmer for 5 to 10 minutes, whisking occasionally. ADD the hot cream to the chowder and stir until smooth. Add the clam meat and simmer for another mi8nute. Add the thyme and the lemon juice and season with freshly ground black pepper. You can add salt if needed, but taste first because the clams and clam juice are salty. Remove from the heat. LADLE the chowder into bowls, and garnish each bowl with sliced chives. Wine suggestion: Columbia Crest Chardonnay

MANILA CLAMS

Manila Clams image

Provided by Food Network

Time 17m

Yield about 6 appetizer portions

Number Of Ingredients 10

Ingredients

1/2 cup extra virgin olive oil
2 teaspoons garlic chopped
3 pounds clams (Manila, cockles, or littlenecks)
1/2 white wine
1/2 teaspoon crushed red pepper, or more to taste
3 teaspoons ground fennel seeds
3 teaspoons lemon zest, finely chopped, yellow only
2 tablespoons lemon juice
1 1/2 cups tomatoes, cored, seeded, chopped into small pieces
1/4 cup parsley, chopped

Steps:

In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.

CLAM CHOWDER

Clam Chowder image

My favourite clam chowder recipe. Not much to get in the way of the clams except for some potatoes, cream and butter. Sometimes, austere simplicity is the only way to go.

Provided by evelynathens

Categories Chowders

Time 33m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb potato, peeled
1/2 tablespoon butter
3/4 cup finely chopped onion
1 small garlic clove, very finely minced
1 cup half-and-half
1/2 cup whipping cream
4 (8 ounce) cans chopped clams, drained (juice reserved, pass through strainer lined with a bit of cheesecloth to catch any grit)
1/4 teaspoon salt (preferably seasoned)
1 pinch dried thyme
white pepper
4 tablespoons butter
2 tablespoons fresh parsley, minced

Steps:

Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
In a saucepan, melt butter over medium heat and saute onion and garlic until translucent, and starting to go a light gold, 6-8 minutes.
Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
Add potatoes and clams.
Bring to simmer, stirring frequently. Thin with some milk if desired.
Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.

Nutrition Facts : Calories 563.9, Fat 33.2, SaturatedFat 19.6, Cholesterol 173.8, Sodium 408.1, Carbohydrate 32.5, Fiber 3, Sugar 2.3, Protein 33.9

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