Manhattan clam chowder with kale cabbage – a detailed recipe cooking.
The Clam Chowder is a thick traditional US soup made from edible mollusks, except for mussels and oysters, with the addition of vegetables, called New England Clam Chowder (with milk), or Manhattan clam chowder (with tomatoes).
Photo of the dish:Cana Okada Time: 1 hour. 10 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 small clams with a hard shell, clear
- 230 gr. raw italian sausages or sausages for frying, thin cut into slices
- 1/2 bunch of kale cabbage, cut the basics and chop coarsely
- 1 large can (800 gr.) Canned tomatoes
- 1 can (400 gr.) Of white beans, drain the liquid and rinse
- 2 tbsp. l olive oil
- 1 small onion, cut into crumbs
- 3 cloves of garlic, chop
- 1/2 – 1 tsp red pepper flakes
- 180 gr. (approx. 3/4 tbsp.) concentrated orange juice
- 1 – 2 tbsp. l white wine vinegar
- Homemade yeast bread with a thick crust for serving
Recipes with similar ingredients: kupat (sausages for frying), onions onions, garlic, red pepper flakes, Orange juice, cabbage kale, tomatoes, white beans, shellfish, wine vinegar, ciabatta bread
Recipe preparation:
- Fry sausages: heat olive in a large saucepan butter. Add sausages and fry at moderate heat, about 4 minutes Add onions, garlic and ground red pepper, cook until onion is soft, about 3 min
- Cook vegetables: mix in concentrated orange juice, kale cabbage and 3 tbsp. water. Add tomatoes and knead with a spoon. Bring to a boil, then reduce the temperature to medium-low and cook until thickened, approximately 30 min
- Add beans and clams to the pan. Boil, cover and cook until the sinks open, 10 – 12 minutes Stir in vinegar, serve with rustic with bread.
