How To make Manhattan Clam Linguine
2 qt Water
3 1/2 c Water
1 cn Minced clams,drained(8oz)
1 T Salt
1 pk Linguine or spaghetti(8oz)
2 T Butter or margarine
2 T Snipped parsley
3 Cloves garlic,finely chopped
1 1/2 t Dried basil leaves
1/4 t Dried thyme leaves
1 ds Ground pepper
1/2 c Whipping cream
1/4 c Dry white wine
1/4 c Grated Parmesan cheese
2 T Butter or margarine,softened
1/4 t Salt
Heat 2 quarts plus 3 1/2 cups water, reserved clam liquor and 1 tablespoon salt to boiling in large kettle or Dutch oven. Add linguine gradually. Boil uncovered, stirring occasionally, JUST until tender, 8 to 10 minutes; drain. While linguine is cooking, prepare sauce. Melt 2 tablespoons butter in 2-quart saucepan. Stir in parsley, garlic, basil, thyme pepper and clams.
Cook and stir over low heat until clams are heated through. Heat cream and wine to boiling in 1 1/2-quart saucepan over low heat, stirring constantly. Boil and stir 1 minute; pour over clam mixture. Transfer hot linguine to warm platter. Pour sauce over linguine. Toss until linguine and sauce with remaining ingredients until well mixed.
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Traditional Spaghetti alle Vongole from Venice: The Secret of the PERFECT Pasta | A Typical Dish
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Manhattan Clam Chowder - Better than New England? - Food Wishes
While not nearly as popular as New England style, Manhattan Clam Chowder can be every bit as rich, satisfying, and delicious, just as long as you use this recipe. By the way, if you love watery soups full of flavorless chucks of canned tomatoes, then you might not like this. You’ve been warned. Enjoy!
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How to Make the Best Manhattan Clam Chowder Recipe | Red Clam Chowder Recipe | New York Clam Chowder
Career Saucier goes over how to make the best Manhattan clam chowder recipe step-by-step guide. To see the written version of this Manhattan clam chowder recipe click here:
Manhattan Clam Chowder - A comfort favorite.
Full Recipe Here ????
INGREDIENTS
4 slices (4 slices) bacon , cut into 1/4-inch pieces
1 (1 ) medium onion , minced
3 cloves (3 cloves) garlic , minced
2 stalks (2 stalks) celery , diced
1 large (1 large) carrot , diced
1 teaspoon (5 ml) Old Bay seasoning
2 teaspoons (10 ml) Worcestershire sauce
1/2 teaspoon (2.5 ml) dried oregano leaves or thyme
2 medium (2 medium) potatoes , peeled and diced
1/2 cup (120 ml) water
1/2 cup (120 ml) dry white wine
8 ounces (227 g) bottled clam juice
10 oz (284 g) canned whole clams , drained but save the juices
14.5 ounces (411 g) diced tomatoes (about 2 cups)
1/4 teaspoon (1.25 ml) fresh cracked black pepper
1 teaspoon (5 ml) Kosher salt , or to taste
Minced parsley for garnish (optional)
???? Print Full Recipe Here ????
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Manhattan Clam Chowder
Tasty, yet light and satisfying to the soul
The Best Clam Chowder Recipe | How to Make Clam Chowder
How to Make the Best Clam Chowder. Full recipe
INGREDIENTS
3 cans clams (6.5 oz) minced
1 pc onion (medium size) minced
2 stalks celery diced
2 pcs potatoes (large size) cubed
2 cups water
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-in-half cream
1 tsp salt
1 tsp ground black pepper
1 tsp parsley flakes
INSTRUCTIONS
1. In a large skillet over medium heat, put onion, celery, and potatoes. Drain juice from clams and then add water. Cook for 15 minutes then remove and set aside.
2. In another saucepan, melt the butter. Add all-purpose flour then whisk until smooth. Slowly pour cream and stir constantly. Cook for 5 minutes.
3. Add vegetables and clam juice mixture. Simmer for 5 another minutes.
4. Ready to serve!
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