Clam Chowder Wolfgang Puck Recipes

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CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 4h40m

Yield about 6 servings

Number Of Ingredients 29

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional
1 loaf sourdough bread, crusts removed, cubed
Garlic and Chili Oil, recipe follows
1/4 cup minced fresh parsley leaves
Salt and freshly ground pepper
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes

Steps:

  • Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
  • Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.
  • Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.
  • Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately.
  • Preheat oven to 400 degrees F.
  • Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder.
  • In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
  • Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

MINESTRONE SOUP WITH CLAMS



Minestrone Soup with Clams image

Provided by Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 33

3 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup diced (1/2-inch) yellow squash or zucchini
1/2 cup diced (1/2-inch) eggplant
1/2 cup diced (1/2-inch) zucchini
1/2 cup diced (1/2-inch) celery stalk
1/2 cup diced (1/2-inch) yellow bell pepper
1/2 cup diced (1/2-inch) red bell pepper
1/2 cup diced (1/2-inch) fennel bulb
1/2 cup diced (1/2-inch) carrots
1 cup chopped onion
1 cup tomato concasse
Salt and freshly ground black pepper
Sugar
1 tablespoon flour
1/4 cup tomato paste
2 quarts chicken or vegetable stock
1 cup diced (3/4-inch) baking potatoes, like russets
1 bouquet garni (1 sprig each of basil, parsley and bay leaf)
2 pounds Littleneck clams, cleaned and soaked in salted water for 15 minutes, drain
1/2 cup canned garbanzo beans, drained, rinsed, and peeled
2 cups Saffron Pasta Shells, recipe follows
4 to 8 tablespoons Pistou Sauce, recipe follows
Extra-virgin olive oil, to drizzle
6 bias slices baguette, brushed with olive oil, grilled, sliced in half lengthwise
Water
Salt
Pinch saffron threads
2 ounces small dry pasta shells
2/3 cup olive oil
1 clove garlic
Pinch salt
1/2 cup fresh basil leaves, packed

Steps:

  • In a stockpot, heat the olive oil. Saute the garlic, yellow squash, eggplant, zucchini, celery, bell peppers, fennel, carrots, onion, and tomato until glossy. Season with salt, pepper, and sugar, to taste. Stir in the flour and continue to cook until golden in color. Stir in the tomato paste, stock, potatoes, and bouquet garni. Bring mixture to a boil, then lower to a simmer. Cook until the potatoes are al dente.
  • Add clams, cover, and cook for 4 to 5 minutes or until clams open. Uncover and remove bouquet garni. Add the garbanzo beans and Saffron Pasta Shells. Divide onto 4 soup plates and drizzle with Pistou Sauce and extra virgin olive oil. Garnish with 3 slices of grilled baguette. Serve immediately.
  • Bring water, salt and saffron to a boil. Add dry pasta shells and cook until al dente. Drain and rinse in cold water. Lightly dress with olive oil. Refrigerate until needed.
  • Yield: 2 cups
  • In a blender, combine olive oil, garlic, and salt. Process until garlic is minced, then while motor is running, add the basil leaves. Continue to process until pureed. Refrigerate until needed.
  • Yield: 1 cup

QUICK TUNA AND CLAM PAPPARDELLE



Quick Tuna and Clam Pappardelle image

This is such a cool recipe! It's like a tuna noodle casserole combined with linguine in clam sauce. Great after-work dinner (which I always love).

Provided by Hey Jude

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 red onion, chopped
2 tablespoons butter
8 ounces packages pappardelle pasta or 8 ounces packages wide egg noodles
2 tablespoons chopped parsley
1 teaspoon dill weed
1 teaspoon chopped capers
1/2 teaspoon fresh ground pepper
1 (16 ounce) can clam chowder (Wolfgang Puck is the best)
1 (6 ounce) can albacore tuna, drained
lemon wedge

Steps:

  • Heat a large pot of water to a boil.
  • Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
  • Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
  • Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
  • Season to taste, if necessary.
  • Pour over pasta; toss to coat and serve with lemon wedges.

Nutrition Facts : Calories 329.8, Fat 7.9, SaturatedFat 4.2, Cholesterol 33.1, Sodium 226.9, Carbohydrate 45.7, Fiber 2.4, Sugar 2.2, Protein 17.9

RECIPE OF WOLFGANG PUCK EASIEST ICE CREAM EVER!



Recipe of Wolfgang Puck Easiest Ice Cream Ever! image

Recipe of Wolfgang Puck Easiest Ice Cream Ever!

Provided by Brett Holloway

Categories     Dessert

Yield 4

Number Of Ingredients 2

600 ml Whipping cream
400 ml Condensed milk

Steps:

  • Beat the whipping cream until it form soft peaks
  • Fold in the condensed milk
  • You can add anything you like into the ice cream(example:Avocado,chocolate,banana)
  • Pour it into a container and let it freeze in the freezer

Nutrition Facts : Calories 240 calories

CLAM CHOWDER WOLFGANG PUCK



CLAM CHOWDER WOLFGANG PUCK image

Number Of Ingredients 26

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional
Special Equipment: cheesecloth, kitchen twine
Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.
Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.

Steps:

  • Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately. Croutons: 1 loaf sourdough bread, crusts removed, cubed Garlic and Chili Oil, recipe follows 1/4 cup minced fresh parsley leaves Salt and freshly ground pepper Preheat oven to 400 degrees F. Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder. Chili and Garlic Oil: 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled) 2 cups extra-virgin olive oil 1 tablespoon red pepper flakes In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.) Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks. Yield: about 2 cups

CLAM CHOWDER WOLFGANG PUCK II



CLAM CHOWDER WOLFGANG PUCK II image

Number Of Ingredients 26

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional
Special Equipment: cheesecloth, kitchen twine
Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.
Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.

Steps:

  • Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately. Croutons: 1 loaf sourdough bread, crusts removed, cubed Garlic and Chili Oil, recipe follows 1/4 cup minced fresh parsley leaves Salt and freshly ground pepper Preheat oven to 400 degrees F. Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder. Chili and Garlic Oil: 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled) 2 cups extra-virgin olive oil 1 tablespoon red pepper flakes In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.) Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

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