Manhattan Clam Chowder with Kale
Votes: 1
Clam chowder This is a thick soup, traditionally found in the United States, made from edible shellfish, except mussels and oysters, with the addition of vegetables, called New England clam chowder (with milk), or Manhattan clam chowder (with tomatoes).
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Manhattan Clam Chowder with Kale - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 16 small hard-shell clams, peeled
- 230 g raw Italian sausages or sausages for frying, thinly sliced
- 1/2 bunch kale, stems trimmed and coarsely chopped
- 1 large jar (800 g) of canned tomatoes
- 1 can (400g) white beans, drained and rinsed
- 2 tbsp. l. olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 - 1 tsp. red pepper flakes
- 180 g (approx. 3/4 cup) concentrated orange juice
- 1 - 2 tbsp white wine vinegar
- Homemade yeast bread with a thick crust, for serving
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Recipes with similar ingredients: kupaty (fried sausages), onions, garlic, red pepper flakes, Orange juice, kale, tomatoes, white beans, mollusks, wine vinegar, ciabatta bread
Cooking the dish according to the recipe:
- Fry the sausages: Heat olive oil in a large saucepan. Add sausages and cook over medium-high heat for about 4 minutes.
Add onion, garlic and crushed red pepper and cook until onion is soft, about 3 minutes. - Prepare vegetables: Stir in concentrated orange juice, kale and 3 cups water.
Add the tomatoes and mash with a spoon. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, about 30 minutes. - Add the beans and clams to the pan. Bring to a boil, cover, and cook until the shells open, 10 to 12 minutes.
Stir in wine vinegar and serve with country bread.
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