Jacques Pépin's Famous Clam Chowder Recipe ???? | Cooking at Home | KQED
Is anything more warm and comforting than a bowl of Jacques Pépin's famous New England clam chowder? This classic recipe uses a medley of bacon, baby clams, leek, potatoes, corn, and, of course, heavy cream. At one point in his career, Jacques would make a version of this that would feed hundreds of people while working at Howard Johnson's, but for this recipe, you can comfortably feed a family of 4 - 6 ????.
What you'll need:
2 slices bacon, olive oil, 1leek, 1 clove garlic, fresh thyme, jalapeno, 2 cups clam juice, 1 cup water, 1/2 lb potatoes, salt, pepper, 2 tbsp flour, 1 ear corn, 2 10oz cans of baby clams, 1/2 cup heavy cream, chives.
Jacques Pépin Cooking At Home: Clam Chowder Recipe
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Pressure Canning Manhattan Clam Chowder Family Recipe - Low Budget Vintage Recipe
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Pressure Canning Manhattan Clam Chowder Our Family Recipe
100 minutes for any seafood when pressure canning
Recipe: Makes 7 Quarts + 1 pint
8 slices bacon cooked crispy reserve fat
2 large onions peeled & diced fine
6-8 cups peeled diced potatoes
2 cans of tomato soup
( I used 1 lb 12oz diced tomatoes in a can blended with a handful of dehydrated tomato flakes Plus 1 can of tomato paste)
3lbs of snows chopped clams with the juice in the can in this recipe it will equal 4 cups of clam juice
add 2-8 oz bottles of clam juice as needed if using 8 cups of potaotes
2 large garlic cloves diced
2 cubes chicken broth (I used 1 Tbsp Powdered Beef Broth)
salt & pepper to taste
Additions my Grammie would add for flavoring
4 celery stalks diced
3-4 Bay Leaves
1 tsp worcheshire sauce or red boat fish sauce
1 tsp Thyme
fry up bacon dice & reserve fat
use 2-3 Tbsp fat to saute onion, celery, when halfway translucent add garlic, add clam juice, add tomato soup, add clams, add seasoning, add potatoes last if pressure canning so they do not become mushy.
or heat through on the stove top until boiling & simmer until tender potatoes. serve with oyster crackers or fresh bread
enjoy!
Pints or quarts All Seafood must be pressure canned for 100 minutes
Happy Canning
I Created a New Facebook page for Low Budget Vintage Recipes
Thanks for hanging out with me Hope you try this recipe out & let me know if you have any more vintage recipes your willing to share
Becca
How to Make Clam Chowder | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the World Famous Clam Chowder. This is such an amazing recipe that you must make! Make your own clam juice instead of buying it in the can and elevate your Clam Chowder. Let me know how you did in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Piano Whisk:
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❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Manhattan Clam Chowder Recipe
Manhattan Clam Chowder (serves 8)
4 slices bacon, diced
1 yellow onion, diced
2 large carrots, diced
3 stalks celery, chopped
8 oz cremini mushrooms, chopped
3/4 lb yukon gold potatoes, 1/2 diced
28 oz cans peeled tomatoes, chopped
6 cloves garlic, minced
2 tbsp to 1 6 oz can tomato paste (we use the full TJ can for thicker chowder)
5 cups clam juice (substitute for chicken stock if needed, we usually combine 2 8 oz bottles of clam juice and the clam juice from the canned clams)
4 6.5 oz cans chopped clams (can use less, can swap for baby or minced clams if preferred)
1 bay leaf
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp thyme
1/2 tsp oregano
1/4 tsp red chili pepper flakes (optional)
1 tsp chicken bouillon
1-2 tsp kosher salt (use less if preferred, will season to taste at the end)
1/2 tsp ground black pepper
1 tsp Worcestershire sauce
1. Heat pan and add bacon. Fry until crispy, remove and set aside. Add onions, carrots, celery, mushrooms, season with salt and pepper, and cook until tender, but not browned. Add garlic and saute 30 seconds. Stir in tomato paste.
2. Stir in clam juice, potatoes, and seasonings until combined. Bring to a boil, then reduce heat and simmer for 13-15 minutes, until the potatoes are tender.
3. Stir in tomatoes, clams, and bacon. Simmer for 5 minutes and season to taste. Discard the bay leaf and serve with toasted sourdough.
recipe created by our friend, jessica
(00:00 - 01:58) - Samba Pati Matayoshi Takanaka
Manhattan Clam Chowder
This is a duplicatable recipe that will have the family wanting more. It's full of flavor and very satifying for a main course meal. Subscribe and prepare this meal for yourself and your family.
Recipe Ingredients:
3 lbs of fresh clams
3 cans of chopped clams
5 strips of bacon
3 chopped garlic cloves
1 whole onion
2 tablespoons of flour
1 whole bell pepper
3 stalks of celery
3 peeled red potatoes
6 oz can of tomato paste
dash of pepper
dash of tarragon
1//2 cup of parsley
1 cup of chicken broth
48 oz of clam juice ( comes from steaming the 3 lbs of clams and draining the 3 cans of clams.
Follow the instruction in the video for mixture and preparation.
The Best Homemade Seafood Chowder | Manhattan Style
Today we made a homemade seafood chowder, Manhattan style, with Fresh Cod, Sea scallops and shrimp! Definitely a must try for all you seafood lovers!
Ingredients:
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1. 8 Cups Seafood stock
2. 1 28oz crushed tomato's (canned)
3. Salt and Pepper (To taste)
4. Old Bay Seasoning (to taste)
5. 1/4 Fresh Lemon
6. 4 Garlic Cloves chopped
7. 1 1/2lbs Fresh Cod
8. 1 1/2lbs Sea Scallops
9. 1 1/4lbs Shrimp
10. Fresh Parsley (Garnish)