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Ina Rosenberg Garten (/ ˈaɪnə / EYE-nə; born February 2, 1948) [1] is an American television cook and author. She is host of the Food Network program Barefoot Contessa, and was a former staff member of the Office of Management and Budget. [2] Among her dishes are Perfect Roast Chicken, Weeknight Bolognese, French Apple Tart, and a ...
Clam chowder is a chunky, hearty, and creamy soup made with fresh clams, heavy cream or milk, and vegetables. Oftentimes, chowder is a thick soup served in a cup, bowl, mug or bread bowl with ...
New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, [13] is a milk- or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. [14] Flour or, historically, crushed hard tack may be added as a thickener.
Others in the same family, totally different from the New England clam chowder, are: "Fulton Market style", introduced in 1904 and made from clams, tomatoes, allspice, cloves, red pepper, and Worcester sauce; a "Vegetable Clam Chowder" introduced in 1929 and made of clams, chopped onions, diced carrots, stewed tomatoes, and thyme; "Coney Island ...
Seafood comes in all shapes and sizes. And while it's impossible to pick a favorite, clams have a special place in our hearts. We love celebrating the adorable bivalves by throwing them on the ...
2. Vegetarian Potato Chowder. This meat-free chowder is a great way to use up leftover vegetables in a satisfying and flavorful way. To recreate it at home, start by sauteing onions and garlic ...
Portuguese cold cuts and sausages (charcutaria and enchidos, respectively) have long and varied traditions in meat preparation, seasoning, preservation and consumption: cured, salted, smoked, cooked, simmered, fermented, fried, wrapped, dried. Regional variations in form and flavour, specialities and names also occur.
Meat is removed from the clams that have opened. [1] Prawns and shrimp are cooked in hot water for a few minutes, removed and peeled. [1] Then, the prawns, shrimp, clams, and fish are baked for several minutes in the oven and placed in the broth with tomato paste and the reserved clam broth and simmered for several minutes. [1]