Geoduck clam chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Fresh clam meat; preferably Geoduck, cut in 1\" pieces |
| 4 | tablespoons | Unsalted butter |
| 1½ | medium | Onions; diced |
| 4 | cups | Clam juice |
| 2 | cups | Heavy cream |
| 1 | large | Carrot; peeled and diced |
| 1 | Celery stalk; diced | |
| 1 | large | Red or white potato; peeled and diced |
| ¼ | teaspoon | Freshly-ground black pepper |
| 2 | dashes | Tabasco sauce |
| Juice of 1/2 lemon | ||
| === BEURRE MANIE === | ||
| ½ | tablespoon | Unsalted butter; softened |
| 1 | tablespoon | All-purpose flour |
Directions
Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve. Melt butter in a large stockpot over low heat. Cook onions until soft, about 5 minutes. Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning. Add clam juice, turn heat to high, and bring to a boil. Add cream, return to a boil, then reduce to a simmer. Add carrots, celery, and potato. Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes.
Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste. Press onto ends of a whisk and stir into soup until completely and evenly dispersed. Stir in remaining ingredients, taste and adjust seasonings, and serve immediately. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.