Subj : Soups & Stews - 16
To   : All
From : Dave Drum
Date : Sat Nov 26 2022 14:03:00

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
 
MMMMM

.... "All these doughnuts and not a cop in sight." -- Plucky Duck
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