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.

Clams are typically cooked by steaming them in a covered pot (or pan) for approximately 3 to 5 minutes until their shells open. Any clams whose shells do not open after the suggested cooking time ...

1 / 2 tsp kosher salt, plus more for the pot; 24 littleneck clams, scrubbed; 6 tbsp extra-virgin olive oil; 6 garlic cloves, peeled and sliced; 2 leeks, halved lengthwise, white and -light--green ...

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 ...

Add clams (discard any that have already opened), cover and cook until clams are open, about 3-4 minutes. You can either remove the meat from the shells or keep the clams with their shells ...

whisk in the “roux” until the chowder thicken and is a smooth emulsion. 5. Allow mixture to cook on low heat for 20 minutes. 6. In the bottom of 4 soup bowls, add the cooked shelled clams and ...

Things to Do FeedMe Food and Drink Clam recipes from chef David Pasternack. ... "It's a recipe for clams, not crumbs." 2 dozen clams, any size, well scrubbed. Juice of 1 lemon.

Soak and scrub the clams in water for 30 minutes to remove the sand. In a large sauté pan, heat olive oil. Add garlic and red pepper flakes to oil until garlic is soft and fragrant. Add white ...

SEA CHANGE Many chowder recipes start with a roux of flour and fat. This one skips that stodgy step and lets the briny clams shine. Photo: Jenny Huang for The Wall Street Journal, Food Styling by ...

Carefully dunk the clams, again in small batches, into the hot fat, making sure not to crowd the clams while frying. 6. After about a minute and 15 seconds, the sizzling should start to quiet down.