Manhattan Clam Chowder (Induction Kenwood)

Unrated

Still searching for what to cook ?

Name: Manhattan Clam Chowder (Induction Kenwood)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American-South
Ingredients: 1 1/2 kg Clams Large; 300 ml Water; 150 g Bacon, Streaky Rashers cut into lardons; 30 ml Oil, Olive; 80 g Onion; 2 ea Celery; 500 g Potato; 1 ea Leek sliced; 2 ea Thyme sprigs; 1 ea Bay leaf; 1 liter Stock, Fish; 450 g Tomato, Tinned, Chopped; 30 ml Parsley; Seasoning

Find the most delicious recipes here

INGREDIENTS

1 1/2 kg Clams ; Large
300 ml Water
150 g Bacon, Streaky Rashers ; cut into lardons
30 ml Oil, Olive
80 g Onion
2 ea Celery
500 g Potato
1 ea Leek ; sliced
2 ea Thyme ; sprigs
1 ea Bay leaf
1 liter Stock, Fish
450 g Tomato, Tinned, Chopped
30 ml Parsley
Seasoning

Servings

INSTRUCTIONS

? Clean the clams and discard any that are open - if unsure sharply tap the half opened shells; if they close they are okay, if they remain open, then

discard them.

If some remain closed them discard. Remove the clams from the bowl and take the meat out from the shells, but retain some in their shells to serve.

Clean the bowl.

Attach the Flexi Beater, set the temperature to 140?C and the speed to stirring 2, then add the bacon. Once the bacon has browned, take out and

reserve.

Add some oil to the bowl, set the temperature to 140?C and the speed to stirring 2. Fry the onion and celery for 5 minutes until soft and lightly

browned (add a little more olive oil if needed).

Attach the Stirring Tool. Add the potatoes, leek and herbs with the stock, tomatoes and parsley. Set the temperature to 120?C and the speed to

stirring 2, bring to the boil and then simmer until the potatoes are cooked (about 15 minutes). Add seasoning if necessary.

Put the clams back into the bowl and heat thoroughly. Place the soup into the serving bowls and scatter some of the bacon lardons and clams in their

shells on top.

NOTES

Alert editor

Manhattan Clam Chowder (Induction Kenwood)

1 1/2 kg Clams Large
300 ml Water
150 g Bacon, Streaky Rashers cut into lardons
30 ml Oil, Olive
80 g Onion
2 ea Celery
500 g Potato
1 ea Leek sliced
2 ea Thyme sprigs
1 ea Bay leaf
1 liter Stock, Fish
450 g Tomato, Tinned, Chopped
30 ml Parsley
 Seasoning

? Clean the clams and discard any that are open - if unsure sharply tap the half opened shells; if they close they are okay, if they remain open, then
discard them.

Place 300m1 of water into the bowl. Don't affix any tool, set the temperature to 120?C and the speed to stirring 3. Attach the Splashguard. When the water is boiling. Add the clams and cook for about 5 minutes until opened.
If some remain closed them discard. Remove the clams from the bowl and take the meat out from the shells, but retain some in their shells to serve.

Clean the bowl.
Attach the Flexi Beater, set the temperature to 140?C and the speed to stirring 2, then add the bacon. Once the bacon has browned, take out and
reserve.

Add some oil to the bowl, set the temperature to 140?C and the speed to stirring 2. Fry the onion and celery for 5 minutes until soft and lightly
browned (add a little more olive oil if needed).

Attach the Stirring Tool. Add the potatoes, leek and herbs with the stock, tomatoes and parsley. Set the temperature to 120?C and the speed to
stirring 2, bring to the boil and then simmer until the potatoes are cooked (about 15 minutes). Add seasoning if necessary.

Put the clams back into the bowl and heat thoroughly. Place the soup into the serving bowls and scatter some of the bacon lardons and clams in their
shells on top.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (492g)
Recipe Makes: 4 Servings

Calories: 283
Calories from Fat: 34 (12%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.9g
Cholesterol 88.9mg		27 %
Sodium 177.2mg		6 %
Potassium 1242mg		33 %
Total Carbohydrate 25.9g		8 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 24g
Protein 35.1g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 283

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe