New Recipe Manhattan Clam Chowder Delicious Steady

Home making ultimate Manhattan Clam Chowder easy, delicious, practical.

12 ingredients, 6 steps, cooking Manhattan Clam Chowder

Good Afternoon mother, at this time you can cook recipe Manhattan Clam Chowder with 12 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Manhattan Clam Chowder.

Ingredients for Manhattan Clam Chowder

1. Prepare : lbs. of large clean clams.
2. Prepare : bacon (cut into small cubes).
3. It’s : Extra Virgin Olive Oil from Spain.
4. It’s : chopped onion.
5. It’s : chopped celery.
6. It’s : potatoes (2 medium sized potatoes) cut into 2 cm cubes.
7. You need : leek (sliced).
8. It’s : bay leaf.
9. Prepare : fish stock.
10. Prepare : chopped canned tomatoes.
11. You need : parsley.
12. It’s : Salt and pepper.

If all main ingredients Manhattan Clam Chowder it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Manhattan Clam Chowder

1. To clean the clams, first discard any that are open or broken. Put them into a bowl with cold water and add some salt. Leave them for about 30 minutes to an hour. Then, remove the clams with your hands and put them into a clean pot.
   
2. Heat the Extra Virgin Olive Oil from Spain (about 2 tablespoons) in a shallow pan and sauté the onion and celery for 5 minutes. Next, add the bacon and cook for 3 minutes.
   
3. Pour the stock into the pan and add the potato, leek, tomato and bay leaf. Stir and cover. Cook for 15 minutes, season with salt and pepper. Remove from the heat.
   
4. In another pan, without water, cook the clams for 5 minutes until they open. Remove them and separate them from their shells, keeping some aside in their shells for serving.
   
5. Lastly, add the clams to the soup and serve in individual bowls with some of the clams in their shells. Add a splash of Picual Extra Virgin Olive Oil from Spain which will lend it some sharp, peppery nuances. Finish with a sprinkle of chopped parsley on top.
   
6. TIP: if you’re serving the dish on a slate, you can use the Extra Virgin Olive Oil from Spain to give it a bit of luster. Dampen a napkin with some olive oil and rub it over the slate to give it the shine you want.
   
7. Finish and Enjoy.

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