1 - 10 of 99 for manhattan clam chowder

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This recipe comes ... then broth of clams. Add tomatoes, ... usually add clams near the end of the cooking to prevent them from becoming tough and rubbery.

Drop potato pieces ... liquid from the clams, and thyme. ... until potatoes are tender. Add clams, heat briefly, season with salt and pepper. Serves 4 to 6.

Prepare clams - open clams, ... with oyster crackers. Chowder is always better ... NEW ENGLAND CLAM CHOWDER: Same as above, but omit tomatoes and catsup.

Brown and crisp ... quart container except clams and clam juice. ... adding clam juice and clams (boil for an additional 10 minutes). Makes 5 1/2 to 6 quarts.

Choose your own favorite chowder -- Manhattan, made with ... Stir in reserved clam liquor, the potatoes, ... and thyme and add 1 cup milk with the clams.

In 3 quart ... are tender. Drain clams reserving liquid and ... Add reserved clams. Cook, covered, on high 2 to 3 minutes until clams are heated through.

In a Dutch ... pot, wash off clams, then steam ... celery, carrots, tomatoes, bag of vegetables, pinch of thyme, pepper. Cook until vegetables are done.

Saute in butter ... oz.) cans diced clams and 1 (8 ... amount of water to make thin paste and add to soup. Simmer and serve. May be made ahead and frozen.

Simmer vegetables in clam juice until almost ... ingredients: 1 (32 oz.) jar meatless spaghetti sauce 1 qt. fresh, minced clams Cook for 10 more minutes and serve.

In large kettle, ... to kettle. Drain clams but add liquid ... cover, cook 20 minutes. Chop clams, add to chowder. Simmer uncovered 15 minutes. Serve hot.

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