Manila Clam Chowder Recipes

MANILA CLAM CHOWDER RECIPE - (4.4/5)

Steps:

• TO STEAM the clams, put the wine in a large saucepan that is large enough to hold all the clams. Bring to a boil over high heat, and boil until the volume is reduced by half. You should have about 1 cup of reduced white wine. Add the clam juice and bring the liquid back to a boil. Add the clams, cover, and cook over high heat, shaking the pan occasionally, just until the clams are open, about 4 minutes. Set a colander over a large bowl, remove the saucepan from the heat, and pour the clams into the colander, reserving both the clams and all the liquid. Pick the clams out of the shells, discarding the shells, and coarsely chop the clam meat. Strain the reserved liquid through a cheesecloth-lined strainer. Measure the liquid. You should have 4 cups, if not, add more clam juice. Cover and refrigerate the clam meat and the clam liquid if you are not making the chowder right away. (Or buy a 51 oz. can of shucked clams in juice). WHEN you are ready to finish the chowder, pour the clam liquid into a saucepan and bring to a simmer over medium high heat. Meanwhile, set a large pot over medium-high heat and cook the bacon until it starts to crisp and some of the fat is rendered. Add the celery and leeks and continue to cook, stirring as needed, until the vegetables are soft, about 6 to 8 minutes. Add the hot clam liquid and the potatoes and simmer until the potatoes are tender, about 12 minutes. MELT the butter in a small saucepan over medium-high heat. Add the flour, a tablespoon at a time, whisking until smooth. Cook the roux for a minute or two. Strain about 1 cup of hot liquid from the chowder (returned solids to chowder) and gradually add it to the roux, whisking until smooth. Then scrape the thinned roux into the chowder pot, stirring until smooth. Simmer for 5 to 10 minutes, whisking occasionally. ADD the hot cream to the chowder and stir until smooth. Add the clam meat and simmer for another mi8nute. Add the thyme and the lemon juice and season with freshly ground black pepper. You can add salt if needed, but taste first because the clams and clam juice are salty. Remove from the heat. LADLE the chowder into bowls, and garnish each bowl with sliced chives. Wine suggestion: Columbia Crest Chardonnay

MANHATTAN STYLE CLAM CHOWDER

Steps:

• Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
• Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

MANILA CLAMS

Steps:

• In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
• Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.

MARK'S CLAM CHOWDER

Steps:

• Put veggies in pot.
• Drain clam juice into veggie pot.
• Add water to cover.
• Boil until tender.
• Make white sauce with remaining ingredients.
• Melt butter.
• Stir in flour, salt, and pepper.
• Cook for 3 or 4 minutes.
• Add half and half, stirring continuously until thick.
• Add clams and veggies to white sauce.
• Heat through.

MAINE CLAM CHOWDER

Steps:

• Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
• Heat the clam juice in a large saucepan on medium heat.
• In separate pan put the butter and onions and sauté till translucent.
• Add the flour and whisk continuously for 5 minutes.
• Add to the clam juice slowly whisking all the while so there will be no lumps.
• Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
• Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
• When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
• Make this a day ahead for flavor.
• NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.