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Clam and Corn Chowder
| Clam and Corn Chowder |
Makes 4 servings
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Ingredients
1 large onion, sliced
2 tablespoons unsalted butter|
1 can whole kernel corn (17 oz.), undrained
2 dozen chowder clams
1 cup heavy cream
4 slices crisply cooked bacon, chopped
sale and freshly ground black pepper
1 tablespoon chopped fresh parsley |
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Preparation
In a large skillet, saute onion in butter until golden. Add corn and liquid and cook for 6 minutes.
Open clams, reserving their liquor. Keep the meat in the refrigerator.
Bring clam liquor to a boil with cream. Puree onion, corn and cream mixture in a food processor and return to boil.
Divide raw clam meat and bacon among small soup bowls. Add cream mixture and salt and pepper to taste; top with parsley. Serve hot.
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Clam Chowder
| Clam Chowder |
Makes 4 servings
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Ingredients
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2 tablespoons unsalted butter
3 dozen Little Neck clams, shelled and chopped
3 large onions, chopped
3 large boiling potatoes, peeled and minced
1 bouquet garni, consisting of 1 bay leaf, 2 sprigs thyme, 1 stalk celery and 1/2 bunch flat-leaf parsley, pinch of nutmeg, pinch of cayenne pepper
2 cups Alsatian Riesling|
1 cup clam juice
1/2 cup cracker crumbs
salt and freshly ground white pepper |
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Preparation
Melt butter in a large kettle or stockpot over low heat. Add clams and onions, cover tightly and cook 3 minutes. Add potatoes and bouquet garni and cook 5 minutes. Stir with a wooden spoon and add nutmeg, cayenne, wine and clam juice. Simmer uncovered for 25 minutes.
Remove bouquet garni and stir cracker crumbs into chowder. Season to taste with salt and pepper. Serve hot.
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Creamy Clam Ramekins
| Creamy Clam Ramekins |
Makes 4-6 servings
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Ingredients
6 tablespoons butter or margarine
1/2 cup chopped green onions (including some tops)
1/2 pound mushrooms , sliced
1 tablespoon all-purpose flour
1/4 cup whipping cream
1/4 cup dry white wine or milk
1/2 cup clam juice (use reserved nectar from clams, or use bottle clam juice)
6 tab lee spoons freshly grated Parmesan cheese
2 cups shucked, minced raw clams (8 clams in shell, each about 4.5 inches long - to open)
3 egg yolks, beaten
1 tablespoon lemon juice
Salt
1/2 fine dry bread crumbs |
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Preparation
In a large pan, melt 4 tablespoons of the butter over medium heat; add onion and mushrooms and cook until onion is soft and all liquid from mushrooms has evaporated. Stir in flour; cook, stirring, until bubbly. Using a wire whip, gradually stir in cream, wine and clam juice. Cook, stirring, until bubbly. Add 2 tablespoons oft he Parmesan and the clams.
Bring mixture to a boil, stirring. Remove from heat; beat some of the hot mixture into egg yolks, then stir egg mixture into hot mixture in pan. Cook over medium heat, stirring constantly, until thickened (do not boil). Stir in lemon juice; add salt to taste. (Mixture can not be covered and chilled for several hours, if desired).
Spoon clam mixture evenly into scrubbed clam shells (mixture will fill 6 to 8 half shells or 3-4 individual 2 cup ramekins). Melt remaining 2 tablespoons butter; mix with bread crumbs and remaining 4 tablespoons Parmesan cheese until well blended. Sprinkle crumb mixture evenly over clam shells or ramekins.
Arrange shells or ramekins on a baking sheet. Broil about 6 inches from heat until heated through and bubbling (about 5 minutes - 10 minutes if mixture is chilled).
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Madison Avenue Stuffed Clams
| Madison Avenue Stuffed Clams |
Makes 4 servings
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Ingredients
4 tablespoons unsalted butter, melted
1 tablespoon chopped shallot
2 cloves garlic, chopped
2 cups dry breadcrumbs
finely grated zest of 2 limes
2 teaspoons Cognac
5 ounces lean ground beef
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
salt and freshly ground white pepper
24 clams on the half shell |
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Preparation
Preheat broiler to high. Combine the melted butter, shallots, garlic, breadcrumbs, lime zest, Cognac, ground beef, parsley and thyme. Season to taste with salt and pepper and mix thoroughly. Top each clam with about 1 rounded teaspoon of the meat mixture.
Arrange the shells in a shallow baking dish. Place under the broiler for about 8 minutes, or until nicely browned on top.
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Just $24.95 ships any size order anywhere in the continental U.S.! |
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Service Hours:
Mon-Wed 11am - 6pm
Thurs 11am - 8pm
Fri 11am - 9pm
Sat 9am - 7pm
Sun 11am - 2pm CT
To ensure freshness, orders placed Thursday thru Sunday ship Monday. |
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