Text 2047, 123 rader
Skriven 2008-02-09 08:20:10 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Cream, & clams
======================
CS> cream (not the sugar added stuff, but the other one)

Wait.  "Sugar added?"  What kind of cream is that?  I never heard
of it.

Suggestion:  Drain the clams by straining the broth into a pot.  Add
some water to the clam juice, but set the clams aside for now.  Bring
the liquid to a simmer.  Add your potatoes, celery, parsley, and onion
product of choice to the simmering broth and cook until the potatoes
are done.  You might like to add a bit of thyme.  When the potatoes are
done, stir in the clams.  Then stir in the cream (personally, I prefer
mostly milk with some cream for added richness.)  Salt and black pepper
to taste a few minutes before serving. Put a pat of butter in each
bowl and ladle the hot chowder on top just before serving, it makes the
whole thing taste better.  Remember not to boil the chowder or the 
cream will curdle.

CS> green onion or leek.

LOL, those years in Japan really show through.  But I will say that
scallion or leek would be marvelous, and even just garnishing each
serving with a sprinkling of finely sliced green onion tops would be
just utterly fabulous, so there.

CS> As an alternative, I might do the Manhatten style (possibly some of
CS> each, it's a fair sized can!) using 2 cans of diced tomatoes and juice,
CS> 1 can hot-n-spicy V-8, leeks, and whatever else seems right.

I would go either/or with the tomatoes/V8; probably go with the
diced tomatoes and add spices, and save the V8 for Bloody Marys [g].
In any case, same basic procedure, cook the veggies in with the 
clam broth/water first, add the clams near the end, they're tough
enough already without being further cooked.  That should make a 
nice soup even though it's not really "clam chowder" what with the
tomatoes and all. =)





-> 
->  The best Manhattan style clam soups I've had contained minimal
->  tomatoes, equal to or less than the clams by volume. The
->  hot-n-spicy V-8 would be most excellent.
->  
-> 
-> MMMMM----- Recipe via Meal-Master (tm) v8.06
->  
->       Title: Monique Barbeau's Fricassee Of Shellfish
->  Categories: Clams, mussels, Oysters
->       Yield: 4 servings
->  
->            FOR THE SHELLFISH:
->       1 lb Mussels - bearded & cleaned
->       1 lb Clams - cleaned
->       1    Dozen oysters - cleaned
->       1 tb Oil
->       2 tb Shallots - chopped
->       2 ts Garlic - minced
->     1/4 c  White wine
->     1/2 c  Fish stock
->            FOR THE SAUCE:
->       1 c  Tomato paste
->   1 1/2 c  Fish stock or poaching
->            Liquid from shellfish
->     1/4 c  Heavy cream
->       2 tb Garlic butter
->       2 tb Chopped chives
->       2 tb Chopped basil
->     1/2    Lemon - juice of
->            FOR THE TOMATO PASTE:
->       4    Tomatoes - skinned, seeded
->            And finely chopped
->       1 tb Shallots - chopped
->       1 ts Garlic paste
->       3 tb Red wine vinegar
->       2 ts Chopped fresh herbs
->            FOR THE GARLIC BUTTER:
->       2 tb Butter - room temperature
->       1 tb Shallots
->       2 ts Garlic - minced
->       1 ts Lemon juice
->       1 ts Parsley
->  
->   For the Shellfish: In a large pot, over medium heat, sweat the
->   shallots and butter in oil for 3 minutes. Add the white wine and
->   fish stock and bring to a simmer. Add the oysters, cover pot with
->   lid and cook for 3 minutes. Remove lid and add the mussels and
->   clams and continue cooking until mollusks have fully opened.
->   Discard upopened shellfish.
->   
->   For the Sauce: Over medium heat bring fish stock and cream to a
->   boil. Reduce to a simmer, add tomato paste and let cook 3 minutes.
->   Whisk in garlic butter. Season generously with salt, fresh ground
->   pepper and lemon juice. Add fresh herbs right before serving so
->   not to discolor.
->   
->   For the Tomato Paste: In the saute pan, sweat shallots and garlic
->   in olive oil. Add tomatoes and let cook until all the liquid has
->   been released, and mixture resembles a paste. Add vinegar and
->   reduce until dry. Add fresh thyme and season with salt and pepper.
->   
->   For the garlic butter: Add all ingredients together. Refrigerate.
->   
->   Recipe created by Monique A Barbeau of Fullers Restaurant
-> 
->   From: Starchefs
->  
-> MMMMM
-> 
-> 
-> Cheers
-> 
-> YK Jim
-> 
-> 
-> ___ Blue Wave/QWK v2.20 [NR]


---
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