Subj : More Soupy Sales - 15
To   : All
From : Dave Drum
Date : Sun Oct 16 2022 10:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn & Clam Chowder w/Zucchini & Herbs
 Categories: Seafoodm, Vegetables, Herbs, Squash, Dairy
      Yield: 7 servings
 
      8 lb Chowder clams in the shell;
           - scrubbed
           +=OR=+
      1 lb Chopped fresh clams
      2 tb Extra-virgin olive oil
      2 c  Diced onion
      1 c  Diced celery
           Salt & pepper
      2    Cloves garlic; minced
           Crushed red pepper
      1 ts Chopped thyme
    1/2 c  Medium yellow polenta (not
           - fine)
      4 c  Chicken broth
      4 c  Clam broth; more as
           - necessary
      3 c  Diced Yukon Gold potato
      3 c  Corn niblets
      4 c  Diced zucchini or other
           - summer squash
      2    Limes; halved
      8 tb Crème fraiche or sour cream
      3 tb Parsley
      1 tb Fresh oregano or marjoram
 
  Set up a clam steamer, or put about 2 inches of water in
  a large pot with a lid, place over high heat and bring
  to a boil.
  
  Steam open clams over high heat, covered. Large clams
  will take about 12 minutes. When cool, shuck the clams.
  Strain and reserve all clam broth, leaving any sand or
  grit in the bottom of the pot. Chop meat roughly and set
  aside. To save time, do this step in advance. (If using
  chopped clams, skip Step 1 and 2.)
  
  Put olive oil in a heavy-bottomed soup pot over
  medium-high heat. Add onions and celery, season
  generously with salt and pepper and cook until softened,
  5 to 8 minutes.
  
  Add garlic, red pepper and thyme. Stir and let sizzle
  briefly, then add polenta and stir to coat. Gradually
  add the water, stirring constantly with a wire whisk as
  mixture begins to thicken, then add clam broth and bring
  to a boil. It should now look brothy and just barely
  thickened.
  
  Reduce heat to a simmer and cook for 30 minutes, until
  polenta grains have softened.
  
  Add potatoes to pot and simmer until just done, 12 to 15
  minutes. Taste soup and adjust seasoning. Add more clam
  broth, if necessary.
  
  Add corn and zucchini and simmer 5 minutes until
  zucchini is tender. Add chopped clams and cook 2 minutes
  more.
  
  To serve, ladle soup into individual bowls. Squeeze some
  lime juice into each portion and top with a dollop of
  crème fraîche. Sprinkle with parsley and oregano.
  
  By: David Tanis
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Honeymoon - the morning after the knot before.
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