How To make Manhattan Clam Chowder Vi
2 sl Bacon, finely diced
1 sm Onion, finely chopped
1 c Finely chopped celery
3 T Flour
2 c Tomato juice or
2 c Vegetable juice cocktail
8 oz Bottle clam juice
8 oz Can minced clams, undrained
1/4 t Ground thyme leaves
Salt and pepper to taste 1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole
place diced bacon. Heat, uncovered, in Microwave Oven 2 minutes or until bacon is crisp. 2. Add chopped onion and celery and heat, uncovered, in
Microwave Oven 2 minutes or until vegetables are tender. 3. Blend flour into vegetable mixture and stir until smooth,
Add vegetable cocktail gradually, stirring until smooth. Add remaining ingredients, 4. Heat, covered, in Microwave Oven 5 minutes. Stir.
5. Heat, covered, in Microwave Oven an additional 10 minutes.
6. Adjust seasonings if necessary.
How To make Manhattan Clam Chowder Vi's Videos
Seafood chowder ???? #shortvideo
Ingredients:
- 4 sticks celery, diced
- 2 small brown onions, diced
- 2 corn cobs, corn removed
- 20g butter
- 3 potatoes, diced - keep the skin on
- 1 tbsp old bay
- 2 bay leaves
- 500ml fish stock
- 750ml milk
- 80g flour
- 600g fish (use what’s good - white fish, salmon, prawns, scallops all work well)
- Parsley, chiffonaded
- Salt and pepper to taste
- Brioche to serve
Method:
1. Add the butter to a large pot over a medium-high heat
2. Once melted, add the celery and onions and sauté for 4-5 minutes
3. Season with salt and pepper and add the old bay
4. Next, add the potatoes and fish stock
5. In a separate bowl, whisk the flour into the milk
6. Add the corn to the pot, followed by the milk
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently
8. Add the raw fish to the pot and simmer on low for 10 minutes
9. Finish with the parsley and serve with toasted Brioche bread
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
The BEST Manhattan Clam Chowder | Perfect for the Winter | Easy Recipe | Restaurant Remake S2 E8
My wife's favourite soup and now she said this is the best version of the Manhattan clam chowder. I hope you will like this recipe as well.
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Chicken Noodle Soup
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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:
------------------
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)
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!
How to Make the Best Clam Chowder | Allrecipes.com
Get the 5-star recipe @
Watch how to make a top-rated clam chowder recipe with a delicious cream base. A splash of red wine vinegar gives this classic chowder a little kick. And maybe best of all, it's ready in less than an hour.
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