Two Recipes Clam Chowder
It is very common to serve soups, stews and soup as an appetizer. During the cold months, it can help warm up your guests before the main course. Soups can immediately feel your home with the smell of cooking vegetables. The aroma to relax your guests and have them predict what will be served next.
There are two known types of clam chowder, Manhattan and New England. Although both are delicious clams and movies are very different. Manhattan clam chowder, formerly known as clam chowder in New York, has a tomato broth with broth gives a red color. clam chowder in New England, however, is a soup of milk or cream based potato fact, pork or bacon, onion salt, flour and clams. This soup is sometimes called the Boston clam chowder.
If you use the clam meat, chop, reserving liquid and clams on the side. Strain the liquid from the clams to get rid of bits or drain canned clams, reserving liquid. If necessary, add enough water to reserved clam liquid to measure 1 ½ cups total liquid. clam liquid and set aside. Cook celery, carrot and onion in hot oil until tender in large saucepan. Stir reserved 1 ½ cups clam liquid cup and cup clam juice or chicken broth 1. Add potatoes, paprika, thyme and black pepper. Bring to a boil then reduce heat. Simmer for about 10 minutes, covered. Stir in clams, undrained tomatoes and bacon. Return to boil, reduce heat. Cook for 1-2 minutes.