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Dessert

Marshmallow Creme-Filled Bundt Cake

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Marshmallow Creme-Filled Bundt Cake
Everyone has a favorite snack cake from childhood. If the Twinkie was yours, you will love this bundt version. The iconic yellow cake gives way to a fluffy cream filling.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 15.25-ounce box yellow cake mix (plus required ingredients)
  • 6 large egg whites, beaten to stiff peaks
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup marshmallow creme
  • ½ cup confectioners' sugar
  • 1 tablespoon heavy cream
Instructions
  1. Special equipment: a 12-cup bundt pan and a piping bag fitted with a long thin round tip
  2. Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
  3. Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip.
  4. Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.

Watch the recipe video here:

Recipe of the Day: Marshmallow Creme-Filled Bundt Cake ? Save the recipe: https://foodtv.com/2LUDXbG

Posted by Food Network on Sunday, January 13, 2019

Main dish

Almost-Famous Chimichangas

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Almost-Famous Chimichangas
Almost-Famous Chimichangas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • Kosher salt
  • 1 small tomato, chopped, plus more for topping
  • 2 tablespoons chopped fresh cilantro
  • 2½ cups shredded rotisserie chicken
  • ¼ cup sour cream
  • 1 15-ounce can refried beans
  • 4 10-inch flour tortillas
  • 1 cup shredded monterey jack cheese, plus more for topping
  • Mexi-sauce, for topping (see below)
  • Shredded lettuce, for topping
  • Mexican rice, for serving
Instructions
  1. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and ¼ cup cheese. Fold in the ends and roll up.
  3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Make Chi-Chi's Mexi-sauce:
  1. Saute ½ cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in ¼ cup chopped cilantro.

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Recipe of the Day: Almost-Famous Chimichangas ? Save the recipe: https://foodtv.com/2secGYP

Posted by Food Network on Saturday, January 12, 2019

Dessert

Santa Hat Crispy-Treat Cheesecake Squares

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Santa Hat Crispy-Treat Cheesecake Squares
Crunchy and gooey rice cereal marshmallow treats are an unexpected yet delightful crust for a creamy cheesecake topping. Fresh strawberries on top form cute Santa hats and also provide a burst of bright acidity to cut through all of the richness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cheesecake Squares:
  • Cooking spray
  • 3 tablespoons unsalted butter
  • 5 ounces mini marshmallows (about 1 cup tightly packed)
  • 2 teaspoons honey
  • 1 teaspoon pure vanilla extract
  • Kosher salt
  • 4 cups crispy rice cereal
  • One ¼-ounce package unflavored powdered gelatin
  • Two 8-ounce packages cream cheese, at room temperature
  • 1 cup sour cream
  • 1 cup confectioners' sugar
  • 1 tablespoon fresh lemon juice
  • 25 medium strawberries, hulled
Frosting:
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons cream cheese, at room temperature
  • ½ cup confectioners' sugar, sifted
  • ¼ teaspoon vanilla extract
Instructions
Special equipment: a piping bag or a resealable plastic bag
  1. Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
  2. For the cheesecake squares: Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, ½ teaspoon vanilla and a pinch of salt, and stir with the wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer while warm. Let sit at room temperature until firm, about 20 minutes.
  3. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with an electric mixer until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the the sour cream, sugar, lemon juice, remaining ½ teaspoon vanilla and a pinch of salt, and beat on medium-high speed until smooth, about 1 minute.
  4. Microwave the gelatin in 10-second increments, stirring as needed, until it dissolves, 30 to 50 seconds. Pour the gelatin into the cream cheese mixture, and beat on medium-high speed until incorporated, about 30 seconds.
  5. Pour the cream cheese mixture over the cooled crispy treat layer, and spread out evenly with an offset spatula or butter knife. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours or up to overnight.
  6. For the frosting: Whisk together the butter and cream cheese by hand in a medium bowl. Add the sugar and vanilla and whisk until smooth and creamy.
  7. Cut the cheesecake bites into twenty-five 1¾-inch squares. Transfer the frosting to a piping bag or resealable plastic bag. Cut a ¼-inch hole in the corner of the piping bag. Pipe a circle of frosting on the top of each square, about the diameter of the base of a strawberry. Place a strawberry cut side-down on top of each frosting circle, pushing down gently so that the frosting comes up around the bottom of the strawberry and resembles the base of a Santa hat. Pipe a ball of frosting on the tip of each strawberry for a pom-pom.

Watch the recipe video here:

Recipe of the Day: Santa Hat Crispy-Treat Cheesecake Squares ? Save the recipe: https://foodtv.com/2QeFMWd

Posted by Food Network on Thursday, December 13, 2018

Main dish

Healthified Broccoli Cheddar Soup

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Healthified Broccoli Cheddar Soup
Healthified Broccoli Cheddar Soup
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 bunch broccoli
  • 1 small onion, finely chopped
  • 1 medium red-skinned potato, diced
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup grated extra-sharp Cheddar
  • 1 teaspoon Worcestershire sauce
  • One 12-ounce can fat-free evaporated milk
  • 2 scallions, thinly sliced
Instructions
  1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
  2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
  3. Meanwhile, combine the reserved florets and ½ cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

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Recipe of the Day: Healthified Broccoli Cheddar Soup ?Save the recipe: https://foodtv.com/2sf7oMp.

Posted by Food Network on Thursday, January 10, 2019

Main dish

Spaetzle

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Spaetzle
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • Kosher salt and freshly ground black pepper
  • 1½ cups all-purpose flour
  • ¼ teaspoon freshly grated nutmeg
  • 3 large eggs, lightly beaten
  • ½ cup whole milk
  • Nonstick cooking spray, for the colander
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh flat-leaf parsley or chives, optional
Instructions
Special equipment: a colander with ¼-inch-wide holes
  1. Bring a large pot of salted water to a boil.
  2. Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
  3. Spray both sides of a colander with ¼-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
Cook’s Note
Use a spaetzle maker for bigger noodles.

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This noodle-meets-dumpling is SO easy to make and super comforting! Save the recipe: https://foodtv.com/2EDuu7X.

Posted by Food Network on Wednesday, December 26, 2018

Main dish

Oreo Bombe

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Oreo Bombe
Oreo Bombe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound cream cheese, at room temperature
  • 2 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 3 cups heavy cream
  • 106 cream-filled chocolate sandwich cookies (from about three 14.3-ounce packages), such as Oreos
  • 1 cup milk
Instructions
Special equipment: a large bowl that is 10 inches wide at the top, 5½ inches wide at the bottom and 4 inches tall
  1. Line a large glass bowl (10 inches wide at the top, 5½ inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
  2. Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
  3. Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
  4. Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon ½ cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
  5. Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
  6. When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.

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@ an Oreo lover to change their WORLD! Save the recipe: https://foodtv.com/2R5sB9O.

Posted by Food Network on Tuesday, December 25, 2018

Main dish

Herbalicious Breakfast Casserole

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Herbalicious Breakfast Casserole
Herbalicious Breakfast Casserole is about to be the star of your holiday brunch! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 tablespoons salted butter, plus more for buttering the baking dish
  • 8 store-bought onion rolls
  • ¼ cup sliced roasted red peppers
  • 8 ounces cream cheese
  • 1 cup grated mozzarella
  • 2 cups milk
  • 3 heaping tablespoons basil pesto
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 large eggs
Instructions
  1. Generously butter a 9-by-13-inch baking dish.
  2. Tear the onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle the roasted peppers on top, then tear the cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into pats and scatter over the top.
  3. Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.
  4. To cook from frozen: Preheat the oven to 350 degrees F.
  5. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately.
  6. To cook from thawed: The evening before serving, remove the casserole from the freezer and thaw overnight in the refrigerator.
  7. Preheat the oven to 325 degrees F.
  8. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately.

Watch the recipe video here:

Herbalicious Breakfast Casserole is about to be the star of your holiday brunch! ?Watch a marathon of The Pioneer…

Posted by Food Network on Thursday, December 20, 2018

Main dish

Chicken Satay with Peanut Sauce

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Chicken Satay with Peanut Sauce
Recipe of the Day: The Pioneer Woman - Ree Drummond's Chicken Satay with Peanut Sauce ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken:
  • 2 pounds chicken tenders
  • 1 cup yogurt
  • 1 tablespoon curry powder
  • 4 dashes hot sauce, or to taste
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1-inch piece fresh ginger, minced
  • Kosher salt
Peanut Sauce:
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1-inch piece fresh ginger, minced
  • ½ cup smooth peanut butter
  • ½ cup coconut milk
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon hot chili oil
  • Juice of 2 limes
  • Kosher salt
  • ½ cup hot water
  • ½ cup chopped fresh cilantro, for garnish
Instructions
For the chicken:
  1. Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  2. Meanwhile, soak the wooden skewers in water.
  3. When ready to cook the chicken, heat a grill pan over medium heat.
  4. Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
For the peanut sauce:
  1. In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  2. To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Watch the recipe video here:

Recipe of the Day: The Pioneer Woman – Ree Drummond's Chicken Satay with Peanut Sauce ??? Save the recipe: https://foodtv.com/2Bd20NS

Posted by Food Network on Tuesday, December 18, 2018

Dessert

Christmas Cookie Cheesecake

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Christmas Cookie Cheesecake
Sugar cookie meets cheesecake in this brilliant holiday mash-up: a creamy vanilla cheesecake gets the royal icing treatment — no cookie platter required.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 16.5-ounce tube store-bought sugar cookie dough
  • Four 8-ounce packages cream cheese, at room temperature
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 2 tablespoons vanilla extract
  • 4 large eggs, at room temperature
  • Red and green sprinkles, for decorating
  • One 1-pound box confectioners' sugar (about 4 cups)
  • 2 tablespoons meringue powder
  • Red and green gel food coloring
Instructions
Special equipment: two pastry bags fitted with small round tips
  1. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Press the cookie dough into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help spread it out and make it even). Bake until the cookie is set and golden brown, 12 to 15 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan. Reduce the oven temperature to 325 degrees F.
  2. Beat the cream cheese and granulated sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack). Pour the batter into the springform pan. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  3. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  4. Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife. Pat the Jimmie sprinkles into the sides of the cheesecake making sure not to cover the crust or get any on top.
  5. Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary.
  6. Transfer about ½ cup of the royal icing to a pastry bag fitted with a small round tip. Thin the remaining icing with 1 teaspoon of water at a time until it is the consistency of syrup (you know you have reached the right consistency if you drizzle a bit of the icing and it sinks back into the icing within 8 to 10 seconds). Transfer 1 cup of the thinned icing in another pastry bag fitted with a small round tip. Divide the remaining batter between two small bowl and color one red and one green with the red and green gel food coloring.
  7. Use the thick white icing to pipe a large scalloped circle around the cake leaving a ¾-inch border. Use the thinned white icing to fill the center of the scalloped circle. Use an offset spatula to spread the icing out so that it is smooth. Decorate with the colored icing while the white icing is still set. Chill the cake until the icing is set, at least 1 hour.

Watch the recipe video here:

Recipe of the Day: Christmas Cookie Cheesecake ??? Save the recipe: https://foodtv.com/2UyMEwc

Posted by Food Network on Saturday, December 15, 2018

Main dish

Clam Chowder

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Clam Chowder
Clam Chowder
Author:
Cuisine: American
Recipe type: Main dish
Serves: 2 cups
Ingredients
  • 2 dozen littleneck clams
  • 2 dozen cherrystone clams
  • 1 quart water
  • 1 head garlic, sliced in ½ horizontally
  • 3 bay leaves
  • 2 sprigs thyme, leaves picked
  • 3 tablespoons unsalted butter
  • 4 ounces pancetta, cut into cubes
  • 1 celery stalk, diced
  • 1 onion, diced
  • 2 heaping tablespoons all-purpose flour
  • 2 Yukon gold potatoes, peeled and cubed
  • 2 cups heavy cream
  • 1 cup milk
  • Freshly ground black pepper
  • 1 handful flat-leaf parsley, finely chopped
  • Parmesan Oyster Crackers, recipe follows
Parmesan Oyster Crackers:
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper
  • ½ stick unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cups oyster crackers
  • 1 handful flat-leaf parsley, finely chopped
  • ¼ cup grated Parmigiano-Reggiano
Instructions
  1. Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside.
  2. Rinse out the pot and melt the butter over medium heat. Add the pancetta, celery, and onion. Saute this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch.
  3. Reduce the heat to low and fold in the cream, milk, and chopped clams. Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with some chopped parsley and Parmesan Oyster Crackers.
Parmesan Oyster Crackers:
  1. Preheat oven to 250 degrees F.
  2. Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.

Watch the recipe video here:

Clam Chowder with cheesy crackers ? Tyler Florence, you've done it again!Save the recipe: https://foodtv.com/2QzztvW!

Posted by Food Network on Thursday, December 13, 2018