New England Chowder and Manhattan Chowder - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

1.7.02

New England Chowder and Manhattan Chowder

NEW ENGLAND/MANHATTAN CLAM CHOWDER

DAVE HERRING, CHEF

SWEET & SAVORY BAKE SHOP AND CAFE

NEW ENGLAND CLAM CHOWDER

2 Large Onions, chopped

6 stalks Celery, diced

1 tablespoon Garlic, chopped

2 cups Bacon, chopped

4 cups Clams, in juice, chopped or

12 Clams, chopped in one quart cooking liquid

4 cups Potatoes, diced

8 cups water

salt and pepper to taste

1 T hot sauce

3 t Parsley, chopped

1/2 cup to 1 cup Roux, (50/50 oil and flour)

2 cups Heavy Cream

Cook bacon until brown, add onions, celery and garlic and cook until translucent. Add clams, juice, water and potatoes with seasonings. Cook until potatoes are soft. Add Roux to thicken. Add cream and adjust seasonings. Yield: 1 gallon

MANHATTAN CLAM CHOWDER

Same 1-6 ingredients above

6 cups water

4 cans of diced tomatoes

2 t hot sauce

4 t chopped onions

2 t italian seasoning

Do not add Roux or heavy cream. Salt and pepper to taste

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