How To make Spicy Manhattan Fish Chowder
1/2 c Diced green bell peppers
1/4 c Cubed yellow onions
1 ts Hot sesame oil
4 c Chopped fresh tomatoes
1 tb Finely chopped fresh parsley
1/4 ts Salt
1/4 ts Freshly ground black pepper
8 Saffron threads, dissolved
- in 1/2 cup water 2 Cloves garlic, crushed
1 c Water
1/2 lb Scrod or grouper, filleted
- and cubed Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame. Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an additional 15 minutes. Serve hot over brown rice. Yield: 2 to 4 servings. Variation: Two tablespoons curry powder can be substituted for the saffron threads. Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5636N)
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【 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
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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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New England Clam Chowder Recipe | Chef Tips
Chef Jason Hill shows how to make New England Clam Chowder in this episode of Chef Tips.
Get the recipe:
While visiting San Francisco and Fisherman's Wharf, Jason sampled some of the best San Francisco Clam Chowder along Fish Alley. In this clam chowder video, Jason shows you how to make it easily at home.
You'll need the following ingredients to make this recipe for clam chowder soup: white onion, celery stalks, red potatoes, semi-frozen bacon, bay leaf, canned clams; chicken broth, water or clam juice; half/half; flour; butter; salt and pepper.
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Bay Scallop Chowder Recipe - Creamy Scallop and Bacon Soup
Learn how to make a Bay Scallop Chowder Recipe! Go to for more information, and many, many more recipe videos. I hope you enjoy this easy Bay Scallop Chowder recipe!
Homemade Clam Chowder Recipe - Laura Vitale - Laura in the Kitchen Episode 413
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Grandma's Manhattan Clam Chowder ~ The Best Recipe!
This delicious Manhattan Clam Chowder recipe is a healthier version than the creamy New England style chowder. With it’s brothy tomato base and loaded with clams, carrots, celery, onion, potatoes, zucchini, and fresh thyme, this hearty chowder is a family favorite!
Get the full printable recipe ~~