How To Make Clam Chowder | Quick & Easy Clam Chowder Recipe #MrMakeItHappen
Winter is coming! Which for me, means comfort food and soups! Today, we are whipping up a CLASSIC! Give this heart warming bowl of Clam Chowder a try! Let's #MakeItHappen
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1.5 lbs chopped potatoes
1/2 cup diced onion
1/2 cup diced celery
5-6 strips chopped thick cut bacon
1 tsp lobster base
4 tbsps flour
2 cups chicken broth/stock
2 6.5 oz cans chopped clams with juice
1 tsp worcestershire sauce
1 tsp hot sauce
2 cups half & half
1 cup heavy cream
salt, pepper, garlic, onion powder, italian seasoning, red pepper flakes
old bay
1 bay leaf
diced parsley
【 Manhattan Clam Chowder 】 ???? Easy Recipe | ????THE SOUP SERIES - EP. 5
Welcome back to Sandi’s Tiny Kitchen. After a long hiatus, I’m happy to present you with the latest episode of The Soup Series. Today, I’m showing you how to make Manhattan Clam Chowder. Though Spring is here, it is still a good time to make some soup! I picked this soup because it is perfect for warmer weather. This tomato-base soup is light and bright, and it is packed with flavors. I used frozen cooked clams in the recipe because frozen clams are generally easier for everyone to get in the store. You can certainly add fresh clams to the soup toward the end of cooking if you can find fresh clams. The fresh clams will definitely give a nice presentation. The one tip I would like to emphasize when making this soup is keep the salt light during cooking. Clams are salty so they are your “salt.” I salted the broth lightly before adding the potatoes so the potatoes can pick up some flavors. That was the only time I added salt to the soup. I hope you like this recipe. Please Like and Comment and let me know what you think. As always, thanks for checking out my channel!
Ingredients:
0.5 pound frozen cooked clams - 0.25 pound chopped and 0.25 pound whole
2 to 3 slices of bacon, chopped
1 cup diced yellow onions
0.5 cup diced carrots
0.5 cup diced celery
2 cloves garlic, finely chopped
4 cups fish broth
1 cup clam juice
1 can diced tomatoes
1 pound waxy potatoes, cubed
A sprig of thyme
1 to 2 bay leaves
Chopped parsley, to taste
Sea salt and ground black pepper, to taste
#souprecipe #clamchowder #soups
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Manhattan clam chowder, clamato juice recipes
1) 3 slices thick, fatty bacon such as wright's
2) 2 tbsp unflavored oil
3) 2 tbsp real butter not margarine
4) 64 oz clamato juice
5) 10 oz bumble bee baby clams
6) 5 oz snows chopped clams
7) 1 cup diced carrot, 1/8 inch dice
8) 1 cup diced celery, 1/8 in
9)1 cup diced onion
10) 14 oz can drained yellow corn
11) 14 oz diced tomatoes, do not drain
12) 14 oz tomato sauce
13) 3 14oz cans diced drained potatoes or 6 cups fresh diced potatoes
14) 1 tsp spice barn Italian seasoning
or other brand
15) fresh parsley for garnish
16) optional, 2 tbsp Frank's red hot
hot sauce
fry bacon in a 10 quart pot with two tablespoons of oil
remove bacon pieces
add two tablespoons of butter
add carrots onion and celery
saute until they are tender
add other vegetables
add clamato juice
and Italian seasoning
add hot sauce optional
bring to a boil
add clams
simmer 15 minutes
garnish with parsley optional
serve with bread of your choice
Edited by YouCut:
This Soup Deserves JUST AS MUCH attention as Clam Chowder
You will love this Creamy Fish Chowder Recipe loaded with Yukon potatoes, crispy bacon, fresh fish, and herbs in a delicious creamy broth. This is an easy-to-make hearty soup that is a great way to use up leftover seafood.
Fish chowder is a thick chunky seafood soup consisting of onions, celery, potatoes, seafood, stock, and milk. In the early days of this 18th-century recipe, it didn’t initially start using clams like in the classic clam chowder we know today. The seafood in the chowder was whatever was caught in the ocean. This could be fish, clams, lobster, or anything they were able to gather was used.
The word chowder gets its roots in the Latin word calderia, which originally meant a place for warming things, like a cauldron, that big black pot that hangs over the fire. In French, the word became chaudiere which describes fishermen who made their stews fresh from the sea.
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Ingredients for this recipe:
• 2 pounds fish (cod, halibut, bass, etc.)
• 8 strips of bacon, cut into thin slices
• 2 tablespoons unsalted butter
• 1 peeled and small diced yellow onion
• 2 thinly sliced leeks
• 6 thickly sliced ribs of celery
• 2 finely minced cloves of garlic
• ½ cup creamy sherry
• 6 cups fish stock, clam juice, or water
• 2 teaspoons dry thyme
• 2 bay leaves
• 4 large Yukon potatoes, cut into 1” cubes or quarter moons
• 2 cups half and half
• Worcestershire to taste
• Hot sauce to taste
• sea salt and fresh cracked pepper to taste
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SoGood.TV: Manhattan Clam Chowder
On her last day on vacation in Greenport, Heather Johnston demystifies and cooks a classic Manhattan clam chowder, and pairs the delicious result with a locally brewed India Pale Ale. A perfect dish to try out this fall!
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