MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Corn & Clam Chowder With Zucchini & Herbs
 Categories: Seafood, Vegetables, Herbs, Squash, Dairy
      Yield: 8 Servings

      8 lb Chowder clams in the shell;
           - scrubbed -OR-
      1 lb Fresh clams; chopped
      2 tb Extra-virgin olive oil
      2 c  Onion; diced
      1 c  Celery; diced
           Salt & pepper
      2 cl Garlic; minced
           Crushed red pepper
      1 ts Thyme; chopped
    1/2 c  Medium yellow polenta
           - (not fine)
      4 c  Chicken broth
      4 c  Clam broth;
           - more as necessary
      3 c  Yukon Gold potato; diced
      3 c  Corn niblets
      4 c  Zucchini or other summer
           - squash; diced
      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" 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.

  Recipe by David Tanis

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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