Clam Chowder Duo

Cook bacon for both chowders. Place 3 strips of bacon on each side of the Deep Pan of the Gourmet d’Expert® Electric Skillet for Yin Yang Hot Pot (EP-PFC20). Set the temperature to MED. Cook bacon until crispy. Turn heat off, transfer bacon strips to paper towel-lined plate to drain. Leave bacon grease in the pan.

For New England Clam Chowder: To one side of the Deep Pan, add onion and celery. 

For Manhattan Clam Chowder: To the other side of the Deep Pan, add onion, celery, and carrot. 

Set the temperature to MED. Cook vegetables until soft, 5 minutes, then add garlic to both sides of the Deep Pan and cook 1 minute more. 

For New England Clam Chowder: Add all-purpose flour and mix, then add clam juice gradually while stirring to combine thoroughly. Add russet potatoes, bay leaf and crushed red pepper. Mix well.

For Manhattan Clam Chowder: Add tomato paste and stir to combine, then add clam juice, crushed tomatoes, potatoes, thyme leaves and crushed red pepper. Mix well.

Reduce heat to SIMMER and cover with lid. Cook until potatoes are tender, about 20 minutes. Stir while cooking to prevent scalding.

Chop all cooked bacon strips into small pieces. Uncover and add bacon, clams with juice to both sides of the Deep Pan. Set the temperature to between low to medium SIMMER to prevent spills. 

For New England Clam Chowder: Remove bay leaf. Add heavy cream, salt and black pepper to taste and simmer for 3 minutes more. Reduce the temperature to KEEP WARM. 

For New England Clam Chowder: Add parsley.
For Manhattan Clam Chowder: Add salt and black pepper to taste.