CLAM CHOWDER, the spring edition; asparagus, leeks, peas and fresh herbs!
This is a recipe that I keep very close to my heart. After over a decade in the food industry working for exceptional chefs, every year, look forward to the spring to make this recipe! Light, tangy, smoky, herbaceous and packed with seasonal ingredients are only a few good descriptive for this dish. Make it your own, pick your favorite spring ingredients and have fun with it!
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Recipe down bellow.
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Clam chowder Spring edition:
-1.5 lbs of manila clams (or about 10 clams per person)
-4 oz of bacon (about 4 slices if you are using pre-sliced bacon)
-1 leek
-a few sprigs of thyme
-2 cups of white wine
-1 cup of water
-4 small waxy potatoes (Yukon gold)
-1 cup of sour cream
-1/2 bunch of small asparagus
-1/2 cup of petite peas (yeah the frozen stuff works)
-the juice of half a lemon
For the garnishes:
-some of your favorite olive oil
-parsley
-mint
-thyme
Thank you for watching
#recipe #chowder
Comparable with: New England clam chowder, seasonal clam chowder, seafood stew, clam stew, seasonal recipes.
seriously ,the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
seriously the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
ingredients :
1 head of broccoli (400g)
250 g of pasta
1/2 onion , chopped
2 garlic cloves
1 tbsp of vegetable oil
2 tsp of salt
a pinch of black pepper
1/4 tsp of nutmeg
4 tbsp of butter (60 g)
4 tbsp of flour ( 30g)
3 cups of milk (700 ml)
1/2 cup of shredded mozzarella cheese (100 g)
1/2 cup of shredded cheddar or gouda cheese (100 g)
enjoy it !
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How To Make The Best Clam Chowder | Anthony Bourdain's Clam Chowder | New England Chowder Soup
When it comes to appetizers, nothing makes us happier, especially during winter than a great clam chowder. We’ve had ‘em in Alaska, Boston, New York, Florida, Vegas, but our favorite is from the kitchens of Cape Cod, and is the direct recipe of one of our culinary heroes, the great Anthony Bourdain. He’s a purist, and this recipe only uses a few ingredients - but they’re all fresh and perfect. The key here is not only the tender clams, but using salt pork instead of bacon, to create a richer, fattier bite. As he's explained, he learned this from a foul-mouthed Portuguese chef, and we want to honor his spirit, and all of those who toil in the restaurant industry to feed us and make us happy. So raise a bowl and take care of your people. We wanted to pay our respects by making this exactly the way he did. We made this directly from Bourdain’s cookbook, Appetites.
Remember, this soup is built so there are more clams than potatoes, and plenty of pork, too. You want to have a great bite that has all the flavors, so stir it before you serve it and look at the bowl to make sure you’re distributing the goods evenly.
We also need to say this: the culinary world was robbed of this man far too early, and we want to remind everyone to take care of their own mental health as well as keep an eye out for others. Check in on your loved ones and you never know, you might be saving a life. A great resource is the National Suicide Prevention Hotline, which you can visit here:
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???? Ingredients ????
- 8 dozen clams (we used the smallest of the quahog family, little necks), scrubbed and rinsed
- 1/2 lb of salt pork, diced into tasty cubes
- 2 yellow onions, finely chopped
- Salt and fresh ground pepper to taste
- 2 Tbsp of water
- ¼ lb of clarified butter
- 2 Yukon gold potatoes, peeled and diced
- 2c water (approximately, to cover your potatoes)
- 2 Tbsp of all-purpose flour (for slurry)
- 3 Tbsp of milk (for slurry)
- 2c whole milk
- 1c heavy cream
- Pilot crackers
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???? Directions ????
- In a large, heavy bottom pot, cook the clams, a dozen at a time with a half cup of water, cover, brings to a boil, steam the clams open
- Carefully remove the clams (throwing out any that don’t open) and set them aside on a cookie sheet, letting any clam juice drain on the pan to save for adding to the stock later
- Remove clams from shells, discard shells and save the drippings
- Repeat until all clams have been cooked and are set aside in a bowl
- In a heavy bottomed pot or dutch oven (which we prefer), heat the salt pork over medium heat
- Once the salt pork has started to render its fat, add in 2 Tbsp of water to keep it from browning, stirring occasionally
- Once most of the fat has been rendered (5-7 minutes) add the onions
- Stir the onions until they are coated in the fat, and season with salt and pepper
- Cook until onions are translucent but not browned
- Add the potatoes and just enough water to cover the mixture
- Simmer until the potatoes are just tender (10-12 minutes)
- Whisk the flour and 3 Tbsp of the milk to make a slurry in a small bowl
- Add the slurry to the stockpot and stir really well
- Add the clams and their liqueur
- Cook for 5 minutes until the clams are heated through
- Just before serving, add the rest of the milk and the heavy cream
- Warm it through, but DO NOT BOIL
- Season to taste with more salt and pepper
- Pour into a bowl, topped with crushed crackers
- Drizzle with a little clarified butter
- Enjoy a true chowder from a true legend
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⏰ Time Stamps ⏰
0:00 Intro
0:38 Ingredients
1:15 Cook the clams
1:27 Cook the pork, render the fat
1:54 Add the onions
2:26 Add the potatoes and water
2:49 Separate the clams from the shell
3:13 Create your slurry
3:47 Toss in your clams, liqueur and mix
4:07 Add the milk and cream
4:54 Serve and enjoy!
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About Spatchcock Funk:
All you need to make great moments is mighty chow, something good to sip on and the right people. We're here to help you with the first two, you just share it with your squad. the Spatchcock crew calls on a rotating cast of characters to help you do it right. Regardless of where you're from, who you love, or what you do - if you love food, drinks and great experiences, we're on your side. Like the great Adam Yauch said, You gotta fight for your right to party. We're fighting for you. Learn more and partner with us at
Clam Chowder from Moby Dick | Little Library Kitchen | Food | The Pool
Food writer Kate Young cooks from her favourite books. This month, clam chowder, inspired by Herman Melville’s book Moby Dick
For the recipe, go to
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Homemade Clam Chowder and Cornbread recipes - Comfort Food
Growing up my favorite vacation was always going to the beach, honestly it still is. And my favorite thing to get is Clam Chowder! Here is the easiest recipe you'll ever try - with a sweet cornbread recipe
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HOMEMADE CLAM CHOWDER RECIPE
printable recipe
2 Lrg onions, diced
5-6 big potatoes, peeled and cubed
2 celery stalks chopped (optional)
2 Tbsp oil
2 Cans minced clams - drained - keep juice
3 Jars Clam Juice
1-2 C water
2 tsp salt
3/4 C butter
3/4 C flour
1 pint half and half
1/2 jar bacon bits (optional)
salt and pepper to taste
In a large pot saute the onions, potatoes and celery until the onions are golden
add the jars of clam juice and the juice from the can of clams (reserving the clams for later)
then add enough water to cover vegetables and salt - bring to a Boil.
In medium saucepan (while the vegetables are boiling) melt butter
add the flour and stir to a smooth paste.
Add the half and half and stir over medium heat until it's thick.
When the vegetables are cooked through, about 15 mins add the thickener to the big pot.
Add the clams and more salt and pepper to taste.
Add the bacon if you want it.
The longer you let the chowder simmer the better the flavor.
HOMEMADE CORNBREAD RECIPE
printable recipe
2 C corn meal
2 C flour
1 C sugar
2 1/2 Tbsp baking powder
1 tsp salt
2 C milk
2 egg
1/2 C olive oil
Preheat oven to 425
Mix the corn meal, flour, sugar, baking powder and salt.
Add milk, egg and oil, beat until smooth.
spray a 9x13 pan with non stick spray (or 23 muffin tins)
Bake 20-23 mins in 9x13 pan or 15-18 mins in the muffin tins
Serve your cornbread with honey butter!
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
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ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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ashlee@ashleemarie.com
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