MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rhode Island Clam Chowder
Categories: Seafood, Potatoes, Vegetables, Herbs
Yield: 4 servings
Salt
4 lb Cherrystone clams
4 cl Garlic; thin sliced
2 tb Extra-virgin olive oil
2 lg Celery ribs; fine chopped
2 md Russet potatoes; in 1/3"
Cubes
1 lg Yellow onion; fine chopped
1 Bay leaf
2 tb Fine chopped fresh flat-leaf
- parsley
1 tb Fine chopped dill
Fresh ground black pepper
PURGE THE CLAMS: Fill a large bowl with generously
salted cold water, add the clams, and set aside for 15
minutes.
Transfer the clams to a pot, leaving any grit behind in
the bowl. Add the garlic and 2 cups of cold water,
cover, and turn the heat to high. Steam until the clams
begin to open, 3-6 minutes (start checking after 3).
Using tongs, transfer each open clam to a large bowl,
allowing up to 15 minutes for all of the clams to open;
discard any that remain shut. Strain the cooking liquid
through a fine-mesh sieve set over a bowl, then add
enough water to bring the liquid to about 8 cups; set
aside. Rinse and dry the pot and return it to the stove.
Turn the heat to medium and add the oil, celery,
potatoes, onion, and bay leaf. Cook, stirring
frequently, until the onion is soft and translucent,
about 10 minutes. Stir in the parsley and dill and cook
for 2 minutes more. Add the reserved cooking liquid and
turn the heat to high. When the liquid boils, turn the
heat to medium and cook until the vegetables are tender
and the broth has reduced slightly, about 20 minutes.
Meanwhile, pull the clams from their shells (add any
accumulated juices to the pot) and chop them into +'-inch
pieces. Just before serving, add the clams to the broth.
Season with salt to taste.
To serve, ladle the chowder into bowls and sprinkle with
parsley and black pepper.
By: Kat Craddock
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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... Velveeta Cheese isn't quite cheese, not in a literal sense.
--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)