Clam Chowder Recipe (VIDEO)
Sauté for 2-3 minutes, until softening and fragrant. 3. Add broth and clams. Pour the broth into the pot and bring it up to a full boil over medium-high heat. Add the clams and remaining 3 tablespoons of butter. Reduce heat to a gentle simmer, then cover and steam the clams until they have opened (7-9 minutes). 4.
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Fill the glass with ice and add a generous pour of vodka. Next, add Clamato juice, which is a blend of tomato juice and clam broth, to the glass. Squeeze in some fresh lime juice for a burst of acidity. Give the cocktail a good stir to ensure all the flavors are well combined.
Pearls in a clam shell Stock Photo Alamy
Clam Chowder: This classic soup is made with milk, potatoes, onions, and, of course, clam juice. Clam Sauce: This sauce is perfect for pasta or seafood dishes. It's made with olive oil, garlic, white wine, and clam juice. Clam Pizza: This unique pizza is made with mozzarella cheese, Parmesan cheese, and clam juice.
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1. It's White Wine's Briny Best Friend. Use clam juice alongside white wine in your next marinade for a roasted fish that's brimming with seafood flavor. Or, when making a pan sauce for a roasted.
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Add the live clams and the cold water to a medium-size stockpot. Place the lid on the pot. Turn the heat to medium-high and bring the water to a bowl. As soon as the water starts bubbling, turn the pot down to medium to simmer. Cook until the clams open, which will take about 3-5 minutes.
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To make Clam Juice, clams are shucked, then briefly steamed. The steaming water becomes a broth. It is strained to get any grit or sediment out, then bottled. Most brands add no artificial preservatives, just salt. The clam meat is then packaged and sold separately. The "Juice" has a salty, sea flavour to it. It is using as a flavouring.
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Add the diced 1 large yellow onion and diced 3 ribs celery and continue to cook over medium heat until translucent, about 3 minutes. While the onions are cooking, drain the 20 oz. canned whole or chopped clams and set the clams aside. Reserve the juices in a 4-cup glass measuring cup, if you have one.
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Straight from the bottle, clam juice is a perfectly suitable replacement for fish stock, or fumet, in any recipe. It adds a marine baseline to soups, stews, and braises, similar to what fish stock would provide, and, because clams are naturally rich in glutamates, it has an inherent flavor-enhancing quality.
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Clam broth is not just simple to make, but, contrary to popular belief, it's a very versatile broth with dozens of uses in soups, stews, pasta and rice dishe.
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This is clam juice. Unlike other broths and stocks, it needs nothing to improve its flavor. It doesn't require a mirepoix (a fancy French word for an aromatic base of lightly cooked carrots, celery, and onions). It doesn't require herbs or spices. Heck, it doesn't even need salt! Nor does it require hours of simmering.
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Next, prepare the steaming apparatus by adding a couple of inches of water to a large pot and bringing it to a boil. Place the clams in the pot, cover with a tight-fitting lid, and reduce the heat to medium. Steam the clams for 5-10 minutes, until their shells have opened and the meat is cooked through.
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Stir in the chicken stock, clam juice from both the bottle of clam juice and the clams with their additional juice, along with the bay leaf and dried thyme. Add the chopped potatoes, then bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until potatoes are tender enough to be pierced with a fork.
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Remember, the essence of an authentic New England clam chowder recipe is the clam broth. That's the flavor that should predominate, not milk or cream. In an authentic recipe, the ratio of clam broth to dairy is around 2:1 to 4:1. In my video recipe, you'll see I only add 1 cup of heavy cream to the 4 cups of clam broth.
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Add the flour and cook for 2 minutes. Add the chicken broth and half and half in small splashes, stirring continuously. Add the chicken bouillon, clam juice, and bay leaf. Bring to a boil, reduce to a simmer. Simmer and reduce for 20 minutes. Add the potatoes and simmer until the potatoes are fork tender, 20-25 minutes.
Clam Chowder Recipe (VIDEO)
Making Clamato juice is a simple process. In a mixing bowl, stir together the tomato juice, clam juice and lemon juice. Stir in Worcestershire sauce, hot sauce, celery salt, salt and pepper. Pour into a pitcher and refrigerate, covered, for at least an hour before using to let the flavors meld together.
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Sauté garlic, shallots, oregano and red pepper flakes in olive oil. Add clam juice and white wine. Simmer for 5 minutes to reduce down a bit. Add canned clams and fresh parsley. Bring back to a simmer. Top with little neck clams and steam, covered, for about 5 minutes, until the clams open.
