Clam
Chowder - A Meal in a Bowl
By FBWorld Team
I'm
psyched to share the stage with Mario Batali and former
New York Jets stars at Jets
+ Chefs: The Ultimate Tailgate
at the New York City Wine & Food Festival.
Along with most hearty meal-in-a-bowl soups, this clam
chowder makes for excellent football food and is perfect
for feeding a hungry crowd.
Servings:
8
Ingredients
List:
24 oz. Canned Chopped Tomatoes (in juice)
3 cups Fish Stock, (or shellfish stock if you have some
handy).
3 Carrots, (diced fine)
3 Ribs Celery, (diced fine)
1 Minced Onion
6 New Potatoes, (diced small)
3 Garlic Cloves, (bruised and whole)
32-40 Cherry Stone Clams (or 1 quart chopped fresh clams
and their juices)
1 tspn. Old Bay Seasoning
1 Bay Leaf
8 oz. Dry White Wine
2 tbls. butter
1 tspn. Dried Oregano
1 tspn. Fresh Rosemary Leaves
1 tbls. Fresh Tarragon Leaves
3 tbls. Minced Parsley
Juice of 1/2 Lemon
Salt and Pepper to taste
Procedures:
1. Wash and clean the clams. Scrub well.
2.
Place in a large pot over high heat. Add the fish stock.
3.
Bring to a boil and cook, shake pot every 30 seconds until
clams are open.
4.
Strain off the broth and reserve both clams and strained
broth. Shuck the clams from shells, discard shells.
5.
Cut clams in half, and reserve clams.
6.
Place the butter in a large pot over high heat.
7.
Add all the vegetables, herbs and seasonings. Cook until
onions are glassy.
8.
Add the white wine. Cook for about a few minutes, until
wine is evaporated by about half.
9.
Add the tomatoes and their juices. Simmer for 5 minutes.
10.
Add the clam broth/stock mixture and cook for 25 minutes
at a simmer.
11.
Stir in the chopped clams, cook for 2-3 minutes to heat
through.
12.
Season with sea salt (you won't need much), lemon juice
and freshly ground black pepper.
13.
Stir in a spoonful of chopped parsley and serve with plenty
of saltines or toast.
For
the Original Post, Click
Here.
By
Andrew Zimmern courtesy of andrewzimmern.com
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