The Christmas Album was the fourteenth album by The Manhattan Transfer, released in 1992 on Columbia Records. This album was produced by Tim Hauser and Johnny Mandel and features a guest appearance by Tony Bennett on "The Christmas Song". The album also includes "Good Night", the only Beatles song the Manhattan Transfer has recorded. Snowfall" (Claude Thornhill, Ruth Thornhill) (5:35). Let It Snow! Let It Snow! Let It Snow!" (Jule Styne, Sammy Cahn) (4:34).
Manhattan Clam Chowder (6 servings) Ingredients: 4 cups chopped little neck clams 32 oz tomato juice 32 oz crushed tomato (cento brand) 2 quart clam stock or lobster stock 2 cups diced potato (half inch x half inch) 2 cups medium diced white onion 2 cups medium diced celery 6 cloves garlic minced 3 tbsp old bay seasoning 1 tbsp kosher salt 2. tbsp ground fennel seed 6 each fresh bay leaf 1 sachet of thyme (3) and oregano (3). Directions: In a pot, sweat out celery, onion and garlic.
Manhattan Clam Chowder Vi. Description. This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks. Manhattan Clam Chowder Vi. 2 sl Bacon, finely diced. 1 sm Onion, finely chopped. 1 c Finely chopped celery. 2 c Tomato juice or. 2 c Vegetable juice cocktail. 8 oz Bottle clam juice. 8 oz Can minced clams, undrained. 1/4 t Ground thyme leaves. Salt and pepper to taste. 1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole place diced bacon. Heat, uncovered, in Microwave Oven 2 minutes or until bacon is crisp.
Manhattan Clam Chowder from Delish. com is a no-brainer for seafood lovers. Season with red pepper flakes, salt, and pepper. Bring to a boil then reduce heat and let simmer, covered, until potatoes are tender, 15 minutes. Garnish with parsley to serve. Delish: Eat Like Every Day’s the Weekend.
Manhattan Clam Chowder. Serves 6 as an appetizer. 20 to 24 large chowder clams, or 40 to 48 cherrystone clams, opened, with their liquor 2 medium carrots, scraped and diced 1 large onion, peeled and diced 2 ribs celery, diced 3 tablespoons unsalted butter 1 can (about 20 ounces) whole tomatoes with their liquid 2 to 3 cups boiling water, as needed 1 to 2 teaspoons salt 1 large boiling potato
Manhattan Clam Chowder. 1 rib celery, sliced. green bell pepper, chopped. 6 ounce bottle of clam juice. 1 large potato, such as Yukon Gold, chopped. 15 ounce can stewed tomatoes, chopped with liquid reserved.
You should have about 6 cups of clam broth. When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Thanks for supporting The Cookful! Jump to Recipe · Print Recipe. We’re snubbing our noses at pale stodgy clam chowder and going with tomatoes and hot sauce instead, Manhattan style. Report this ad. While New England is white and creamy, Manhattan Clam Chowder uses a tomato base and a good dose of hot sauce (yes!!). This one uses canned clams, which are a great staple to have in your pantry to whip up a quick dinner on a crazy night. But if you want to use fresh, go for it.