Manhattan clam chowder week 6 who the Jets play the play the New York Giants

Are you ready for another wild week of football in the big apple? Manhattan clam chowder is a hearty soup that’s perfect for a cold winter day. This soup is a classic favorite, and this week we’re focused on the New York Giants.Go Jets

Ingredients
2 (10 ounce) cans whole baby clams
2 (6.5 ounce) cans chopped clams
5 strips thick-cut bacon
1 cup diced yellow onion
4 cloves garlic, minced
kosher salt to taste
freshly ground black pepper to taste
2 tablespoons tomato paste
21tablespoons all-purpose flour
1 cup bottled clam juice
2 1/2 cups chicken broth
2 carrots, cut into bite size pieces
2 ribs celery, , cut into bite size pieces
2 tablespoons chopped fresh Italian parsley
½ cup diced tomatoes
3 pinches cayenne pepper
3 cups diced Yukon Gold potatoes
2 teaspoons minced fresh tarragon
one tablespoon of butter
8 shrimp shells

#everydaycookingdad #whotheJetsplay

Who do the Jets play they play the New York Giants and what is New York famous for they’re famous for clam chow and guess what we’re making today we’re making Manhattan clam chowa everyday cooking bad cooking every day all right welcome in welcome back guys the Jets

Are playing the New York Giants first I was going to make a New York strip steak but I decided you know what it’s getting cold outside let’s make a Manhattan clam Chow so we got bacon we got clams we got salt pepper we’re going to have clam juice we got onions celery parsley

Carrots chicken stock flour tomato paste and diced tomatoes so guys I’m going to chop all this up and get everything together and we’ll be right back all right guys we got everything all chopped up and ready to go and dump and go so let me get you guys over to the pot

All right guys so we’re back here with the bacon right so let’s just see it’s not it’s it’s not crispy like how it would be you know if we were making bacon but it’s crispy enough so we’re going to leave it at that so now we’re

Going to go ahead and we’re going to go in with our onions all right so we’re going to let this go for a few minutes all right I think that onion is like right about there see that it’s little opaque the smaller pieces bacon right

Okay so now we’re going to go in with our tomato paste two tablespoons or so that’s one two going to give this a nice stir going to get that tomato tomato uh paste pasty taste out of this uh tomato we’re going to try and roast it

Out or pan fry it out guys don’t worry about this stuff down here that’s going to be good stuff right we’re going to get that up we put our juice in now guys real quick this particular brand that I bought I should have looked right this particular brand that I bought it’s in

Water it’s not in clam juice I should bit paid attention to that the mint’s clam is in U clam juice so I guess we’ll just have to add a little bit more water you know I just got an idea I’m going to hold on to that idea for a

Minute all right so we’re getting there we’re close I think we’re just about there I can start to really smell the tomato paste right so now we’re going to go in with a little bit of um a little bit of flour just a little bit

Not too much cuz we want the soup to kind of thicken up a little bit right I like a little bit of more of a Hardy soup I’d say that’s probably about one tablespoon or so so let’s get that all mixed in there and if we have to we’ll we’ll make a little

Slurry cuz we’re not trying to make it like clam chowder but I don’t want it to be like water either even though it is a soup right all right I think we’re going to have right by now that wasn’t very much flour and I think that’s cooked out so

Now we’re going to go ahead and we’re going to go in with our garlic cuz right after the garlic we’re going to right after the garlic we’re going to go in with a liquid right cuz we’re only going to do garlic for like 30 seconds I’mma turn this pan Down all right guys we’re getting close to uh just dumping and going here all right so that’s that’s enough right I’m going to say that garlic is is is doing its job now it’s releasing its uh flavors and then I’m going in with the clam juice from uh from the minc clam

Let give that a nice stir try and get some of the fonded up off the bottom all right that thicken up on us really quick so let’s uh go in with our clam juice and then we’re going to go in with two cups of chicken stock probably a little bit more than two

Cups and guys you notice uh unsalted right right we want to control the salt let’s give this all a nice stir get the fonded up off the bottom make sure you get that fonded up right you can see it floating around in there off the sides and this is enough going to be

Enough soup for I don’t know two bowls three probably probably enough for three all right my my my my uh Pula here is not rubbing up against anything now anymore on the bottom of this pan so next we’re going to go ahead and we’re going to go in with uh the

Tomatoes these are canned tomatoes so uh like about I’d say one cup of tomatoes it’s not even the whole can right I mean we got our signature red color already right from a Manhattan clam Cher so we don’t need to tomatoes to do that we just need tomatoes for the

Flavor and now we’re going to go in with our celery all that goes in and that’s about a cup each cup and a half or so each of celery and uh carrots we want those to get softened up I like carrots I put it put a little

Extra then we going to go in with our taragon right and we’re going to save the uh potatoes for later so we’re going to let this go like about 15 20 minutes or so and then I’m just going to put a little salt just a little bit for right now that that’s probably

It and we’ll taste for salt later guys we’re going to bring this up to uh bring this up to a nice simmer 15 20 minutes and then we’ll be back all right guys remember I was going to said I was going to try something I

Wore this to a boil I got some um shrimp shells I’m going to just add a little bit more of a a seafood flavor here I don’t know if this is a proper thing to do but I don’t want to lose the shells in the soup so I’m just going to sit

This here like this and let that kind of come together and and I’m think I’m going to put also stick of butter in there oh is that one tblspoon of butter and a hint of um cayenne pepper right that’s it that’s enough and once these shells kind of

Turn red I’m going to pull them out of there cooking is coming up with an idea and giving it a try you can always not do it again next time right right let’s get our flavor out of there all right and that’s that for that

All right guys and this oh you know what I didn’t put in here didn’t put any black pepper I think that’s enough for now and that’s it guys uh I’m going to be back in like about oh I can smell that shrimp I’ll be back in

Like about o 10 minutes or so guys it’s been 2 minutes look what I almost forgot almost forgot the clams this is going to significantly reduce the temperature of uh the temperature of our soup so I’m going to add like two more minutes on I’m going to add two more minutes on to

This so we’ll be back in like well now 15 minutes all right guys 15 minutes has gone by I did put a bay leaf in there I forgot to show that on camera but uh this oil here I’m going to leave it right that’s flavor let’s check these

Potatoes real quick let’s just check one of these potatoes this is a larger one so great oh you know what it probably needs another 5 minutes but that’s good you know what it will give us a chance to taste this and see if we need to add anything my mouth is watering already

Guys my mouth is watering should try guys this is perfect perfect see how we getting little bubbles here and it it looks a little thick that’s from the flower I don’t know if you can see that let me bring you guys in closer all right you see how it’s bubbling it’s not

Watery we just going to give those potatoes a few more minutes and then um we we’re going to PL this up all right guys it’s only been like 2 minutes I tried one of the potatoes they’re just perfectly fine right where they are I’m going to Plate this up try not to get

One of these bay leaves in here just look at that ni look at that that get this in a bowl this all those clams let’s make sure we get some of the soup broth y all right let me take this over to uh cutting board cuz guys it’s time

To eat all right guys so here’s our soup yep guys this is smelling so good you know down we go with some parsley right for a little POA color little flavor too right why not guys I wanted to put some uh crackers here but I couldn’t find them I know I bought them

But we made some garlic bread I think that’s a good little substitute dip that in the soup guys let me give you guys a little fly over here Manhattan clam chowa guys this is good it’s delicious you got to make it it’s so easy yep everyday cooking dad

Cooking every single day take a look at some of these other recipes and let’s get cooking get