Manila Clam Chowder Food

MANILA CLAMS

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.

MANILA CLAMS IN GARLIC AND BEER

Steps:

• Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.

MANILA CLAM CHOWDER RECIPE - (4.4/5)

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