Add white furu paste and potatoes. Cook for another 5-7 minutes. Add clam meat and clam juice. Bring to a boil, then season with salt and pepper. Pour clam chowder into four bowls and enjoy. Serves 4.

Story by Hannah Lee Leidy, The Editors of Epicurious • 6mo 1 / 30 ©Photo by Joseph De Leo, Food Styling by Micah Marie Morton ...

Add 1/2 cup whipping cream, fish stock, carrots, celery, fennel, potatoes, clams and herb bundle, bring to a boil and boil for 3 minutes or until clams have opened.

Recipe: Clam Chowder With Grated VegetablesDirections In a large pot over medium heat, brown the bacon in 2 tablespoons of the butter. Add the vegetables and cook until softened, about 2 minutes ...

18 Tried-and-True Chowder Recipes, From Clam to Corn to Chicken You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all!

2 cans (8 ½ oz/240 mL each) clam juice 1cupWater 2 large potatoes, peeled and diced (750 ml / 3 cups, approximately) 2 cans (5 oz/142 g each) clams, drained (discard the liquid) 1cup15% cooking cream ...

Recipe: Spicy clam and kale soup with soy chorizo By Melissa D'Arabian The Associated Press Posted January 12, 2015 1:27 pm Updated April 29, 2015 11:47 am ...

This Ecuadoran shrimp-and-corn chowder from chef, culinary historian, and author Maricel Presilla was included among Food & Wine's 40 best recipes in 2018. Key to its success is its creamy texture, ...

The key to fresh clams changing out the water to the clams so they can keep spitting. They need to spit to get rid of the sand in the clams. I prefer to let mine spit for at least 24 hours before ...

In a large pot, add the white wine, leeks, and thyme and bring to a boil, then add in the clams and cover. Continue cooking until all clams are open. If there are any that do not open, discard them.

Stir through the sliced clam and cook, stirring occasionally, for 7 minutes or until cooked through. Stir through the molasses, karkalla and coriander. Season to taste with sea salt.

Not exactly chowder -- more like a spicy clam broth with vegetables -- this soup makes a superb first course. If small pasta clams are not available use about 18 larger ones. If large, cut in half.