Text 2110, 61 rader
Skriven 2008-02-09 20:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Cream, & clams
==========================
-=> Quoting Dave Sacerdote to Carol Shenkenberger <=-

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

I would saute the onions and celery and add them to the chowder
towards the end, not boil them. That's a pretty universal thing for
any soup or stew I make.

A whole other way to do clams (if you can get some seal meat!):

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shellfish Bake (Traditional)
 Categories: Canadian, Native, Shellfish
     Serves: 1 crowd
 
           Seaweed
           Clams
           Chunks of seal
           Crabs
           Mussels
           Limpets
           Periwinkles
           Sea urchins
 
  Dig a pit in the sand 4 feet deep and 4 feet wide. Line the pit
  with stones and build a large fire on the stones and burn hot for
  four to five hours. When coals have well heated the rocks, brush
  the coals aside. Cover stones with a 4 inch layer of rock weed or
  seaweed.
  
  Lay shellfish on seaweed layer ..... clams, chunks of seal, crabs,
  mussels, limpets, periwinkles, sea urchins. Cover seafood with a
  layer of seaweed.
  
  Lay branches of brush on top of the seaweed to hold in steam. The
  steam will have cooked the shellfish in an hour's time, but can be
  left for as long as two hours in the pit without drying out.

  From: The First Nations Drum
 
MMMMM

Cheers

YK Jim


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