I have been working up my menu for Thanksgiving and i have been pour over recipes. When going through my grandmothers cook book i came across this chowder, it was written on a piece paper that was stuck in the book, but it took me awhile to figure out the recipe since it was written in English, Spanish and a bit of French. It is a new take on the Manhattan clam chowder. Enjoy.
Grandma's Clam Chowder
Ingredients
4 cups of raw clams after they have been cleaned and removed from shells, diced
8 cups of clam juice - when shucking the clams you should get between 6 and 8 cups from them, if not use store bought juice
4 cups heavy cream
2 cups rock shrimp, shelled and cleaned
1 cups andouille sausage, diced
2 cups fresh chopped tomatoes
2 cups of diced potatoes
2 onions diced
6 tablespoons butter
4 stalks of celery, diced
2 carrots, diced
1/4 cup chopped parsley
4 sprigs of fresh thyme
2 cloves of garlic, minced
Salt and pepper to taste.
Directions
First divide the veggies in half and place into two bowls: this is the onions, carrots celery and potatoes.
In a skillet over medium heat melt 1 tablespoon butter. Next add one of the bowls of veggies and saute them until soft about 6 to 10 minutes. Remove from the heat, once cool enough to handle, puree them in the food processor and set aside.
In a large soup pot place 1 tablespoon of butter and melt over medium high heat. Add the remaining bowl of veggies to the pot and saute for 5 minutes. Now add the clam juice to the pot and long with the pureed veggies and the tomatoes, bring to a boil. Reduce heat to a simmer and adding the thyme and the garlic. Simmer for about an hour until the potatoes are soft.
While the soup is simmering place 1 tablespoon of butter in the skillet over medium high heat to melt, next add the diced sausage and saute until brown and crispy.
After the soup has simmer for about an hour add the diced clams and shrimp to the soup, along with the parsley and simmer for an addition 10 to 12 minutes.
Next add the remaining butter, heavy cream and the sausage to the pot and simmer for an additional 5 to 10 minutes. Remove from the heat, remove the thyme sprigs and serve, garnish with some fresh parsley
Serve with a nice baguette and some brie.
Enjoy Cooking
Showing posts with label Clams. Show all posts
Showing posts with label Clams. Show all posts
Tuesday, November 1, 2011
Thursday, May 26, 2011
Clam Pizza
Ok i know this sounds weird but it's really good.
Clam Pizza
Now you can buy pizza dough or make it yourself, either way it is good.
Pizza Dough
Ingredients
3 cups unbleached flour
2 table spoon olive oil
1 teaspoon salt
1 cup warm water, 100 to 110 degrees
1 teaspoon sugar
1 package of active dry yeast.
Directions
In a stand mixer fitted with s dough hook add the water, sugar and yeast and stir. Let stand for about 5 to 10 minutes so the yeast comes alive.
Next add the olive oil and salt and turn on the mixer to slow and slowly add the flour. Once all the flours has been added raise the speed to medium and let the mixer go fro about 5 minutes so that the dough forms into a ball. You will need to stop the mixer from time to time to scrape the bowl and the hook. If the dough is still crumbly add a few teaspoons of water until its smooth. Drop dough until floured surface and kneed into a ball. Place in a greased bowl and cover with a damp towel and let it rise and double in size, about an hour.
Now onto the toppings
Clam Pizza
Ingredients
3 cans of chopped clams, drained but save the liquid.
1 red onion diced
1 red pepper diced
4 cloves garlic diced
3 medium tomatoes, seeded and diced
1 container of ricotta cheese, about 15 oz
1/4 lb bacon diced
1/2 cup grated Perorino cheese
Fresh, Oregano, Basil and Italian Parsley course chopped
Olive oil
Juice of half a lemon
salt and pepper
corn meal
Directions
Preheat oven to 450 to 475 degrees- if you have a pizza stone place in the oven to get hot.
Place clams. lemon juice, a drizzle of olive oil, salt and pepper in a bowl and toss to coat and set aside.
In a skillet over medium high heat place olive oil, about 2 table spoons and add the onions and peppers and saute until they start to sweat, reduce heat, then add the garlic, a few pinches of fresh oregano and the tomatoes and cook until soft about 8 to 10 minutes, remove from heat add salt and pepper to taste and set aside.
In another pan render off the bacon until just about crispy, place on a paper towel to drain.
Roll out dough sprinkling with corn meal to kept it from sticking, roll into a circle now either place it on a pizza pan or a paddle.
Spread the ricotta cheese on dough, sprinkle with clams, followed by the tomatoes mixer then the bacon. Shower with a few table spoons of the basil and parsley and drizzle with a bit of olive oil. Place the pizza in oven and cook until crust is golden brown and ricotta is bubbling, about 12 to 15 minutes.
Remove from oven sprinkle on Pecorine cheese and more basil and parsley, cut and serve.
Enjoy cooking
Clam Pizza
Now you can buy pizza dough or make it yourself, either way it is good.
Pizza Dough
Ingredients
3 cups unbleached flour
2 table spoon olive oil
1 teaspoon salt
1 cup warm water, 100 to 110 degrees
1 teaspoon sugar
1 package of active dry yeast.
Directions
In a stand mixer fitted with s dough hook add the water, sugar and yeast and stir. Let stand for about 5 to 10 minutes so the yeast comes alive.
Next add the olive oil and salt and turn on the mixer to slow and slowly add the flour. Once all the flours has been added raise the speed to medium and let the mixer go fro about 5 minutes so that the dough forms into a ball. You will need to stop the mixer from time to time to scrape the bowl and the hook. If the dough is still crumbly add a few teaspoons of water until its smooth. Drop dough until floured surface and kneed into a ball. Place in a greased bowl and cover with a damp towel and let it rise and double in size, about an hour.
Now onto the toppings
Clam Pizza
Ingredients
3 cans of chopped clams, drained but save the liquid.
1 red onion diced
1 red pepper diced
4 cloves garlic diced
3 medium tomatoes, seeded and diced
1 container of ricotta cheese, about 15 oz
1/4 lb bacon diced
1/2 cup grated Perorino cheese
Fresh, Oregano, Basil and Italian Parsley course chopped
Olive oil
Juice of half a lemon
salt and pepper
corn meal
Directions
Preheat oven to 450 to 475 degrees- if you have a pizza stone place in the oven to get hot.
Place clams. lemon juice, a drizzle of olive oil, salt and pepper in a bowl and toss to coat and set aside.
In a skillet over medium high heat place olive oil, about 2 table spoons and add the onions and peppers and saute until they start to sweat, reduce heat, then add the garlic, a few pinches of fresh oregano and the tomatoes and cook until soft about 8 to 10 minutes, remove from heat add salt and pepper to taste and set aside.
In another pan render off the bacon until just about crispy, place on a paper towel to drain.
Roll out dough sprinkling with corn meal to kept it from sticking, roll into a circle now either place it on a pizza pan or a paddle.
Spread the ricotta cheese on dough, sprinkle with clams, followed by the tomatoes mixer then the bacon. Shower with a few table spoons of the basil and parsley and drizzle with a bit of olive oil. Place the pizza in oven and cook until crust is golden brown and ricotta is bubbling, about 12 to 15 minutes.
Remove from oven sprinkle on Pecorine cheese and more basil and parsley, cut and serve.
Enjoy cooking
Tuesday, December 21, 2010
Clam Chowder
This is my version on the classic dish, its a nod to New Orleans.
Clam Chowder
Ingredients
32 oz of chicken stock, low salt
48 clams, steamed and removed from shells and diced
1 1/2 lb red potatoes, diced but skins left on
1 quart of milk
1 stick plus 2 table spoons of unsalted butter
4 andouille sausages, diced
1/4 lb of bacon, diced
6 stalks of celery, diced
6 tomatoes, diced and seeds removed
2 medium onions, diced
1 red pepper diced
6 table spoons of flour
3/4 teaspoon of thyme leaves
salt and pepper to taste
Directions
In a large soup pot saute the onions, celery and peppers in the two table spoons of butter, do this on medium low heat so as not to brown the butter. Once tender add the chicken stock to the pot. Bring to a boil, now add the potatoes, thyme and salt and pepper. Once it returns to a boil, reduce heat to a simmer.
While the soup is simmering, render off the bacon in a skillet. Remove bacon from skillet and place on a paper towel. Next add the sausage to the skillet and saute until crisp. Remove from skillet and drain on a paper towel. Now add both to the soup.
In another pot melt the stick of butter and blend the flour in the butter. Once smooth add the milk to the pot and whisk until the milk thickens, remove from heat and set aside. You just made a bechamel.
Once the potatoes are just about tender, add the tomatoes to the pot, stir. Next add the bechamel you just made and the diced clams and simmer for no more than 10 minutes.
Serve with a nice baguette and some parsley as a garnish.
Note: if you do not want to steam the clams you will need 26 oz of diced can clams but do not throw way the liquid they are in add it to the soup at the chicken stock stage.
Enjoy Cooking
Clam Chowder
Ingredients
32 oz of chicken stock, low salt
48 clams, steamed and removed from shells and diced
1 1/2 lb red potatoes, diced but skins left on
1 quart of milk
1 stick plus 2 table spoons of unsalted butter
4 andouille sausages, diced
1/4 lb of bacon, diced
6 stalks of celery, diced
6 tomatoes, diced and seeds removed
2 medium onions, diced
1 red pepper diced
6 table spoons of flour
3/4 teaspoon of thyme leaves
salt and pepper to taste
Directions
In a large soup pot saute the onions, celery and peppers in the two table spoons of butter, do this on medium low heat so as not to brown the butter. Once tender add the chicken stock to the pot. Bring to a boil, now add the potatoes, thyme and salt and pepper. Once it returns to a boil, reduce heat to a simmer.
While the soup is simmering, render off the bacon in a skillet. Remove bacon from skillet and place on a paper towel. Next add the sausage to the skillet and saute until crisp. Remove from skillet and drain on a paper towel. Now add both to the soup.
In another pot melt the stick of butter and blend the flour in the butter. Once smooth add the milk to the pot and whisk until the milk thickens, remove from heat and set aside. You just made a bechamel.
Once the potatoes are just about tender, add the tomatoes to the pot, stir. Next add the bechamel you just made and the diced clams and simmer for no more than 10 minutes.
Serve with a nice baguette and some parsley as a garnish.
Note: if you do not want to steam the clams you will need 26 oz of diced can clams but do not throw way the liquid they are in add it to the soup at the chicken stock stage.
Enjoy Cooking
Monday, August 9, 2010
Clams and Cucumbers
OK - i just got an email requesting this one, I guess we could not wait - I serve this as a started course - Here it is;
Clams with Cucumbers
Ingredients
2 large cucumbers, striped pealed, quartered and sliced
3 large onions, pealed. quartered and sliced or 10 shallots pealed and sliced
8 sprigs of Thyme - use the entire sprig do not remove leaves
1/3 cup fresh dill, chopped stems removed
1/4 cup of chocolate mint leaves, ribbon cut.
1 cup dry white wine
half stick of butter, un-salted
1/4 cup of half and half
1 cup grated asiago cheese
salt and pepper to taste
30 to 36 little necks clams or 40 to 50 cockles ( i like cockles with this sauce)
Directions
In a large deep pot over medium heat melt butter, once melted add onions or shallots and stir until butter started to caramelize the onions. Next add the wine and thyme, reduce heat to low, cover pot and simmer of 20 minutes.
Now add the dill, half and half and the asiago cheese, salt and pepper, stir, after 2 minutes increase heat to high, once at a boil drop in the clams or cockles and cover.
2 minutes into the process stir bring the clams from the bottom to the top.
3 minutes or when all the clams are about open stir again and add cucumbers.
Remove from heat and keep covered for 30 to 45 seconds. You want the cucumbers still crisp just warmed from the sauce
Add Mint and toss - serve right away.
I serve with mint and sorrel pop overs.
Enjoy cooking
Clams with Cucumbers
Ingredients
2 large cucumbers, striped pealed, quartered and sliced
3 large onions, pealed. quartered and sliced or 10 shallots pealed and sliced
8 sprigs of Thyme - use the entire sprig do not remove leaves
1/3 cup fresh dill, chopped stems removed
1/4 cup of chocolate mint leaves, ribbon cut.
1 cup dry white wine
half stick of butter, un-salted
1/4 cup of half and half
1 cup grated asiago cheese
salt and pepper to taste
30 to 36 little necks clams or 40 to 50 cockles ( i like cockles with this sauce)
Directions
In a large deep pot over medium heat melt butter, once melted add onions or shallots and stir until butter started to caramelize the onions. Next add the wine and thyme, reduce heat to low, cover pot and simmer of 20 minutes.
Now add the dill, half and half and the asiago cheese, salt and pepper, stir, after 2 minutes increase heat to high, once at a boil drop in the clams or cockles and cover.
2 minutes into the process stir bring the clams from the bottom to the top.
3 minutes or when all the clams are about open stir again and add cucumbers.
Remove from heat and keep covered for 30 to 45 seconds. You want the cucumbers still crisp just warmed from the sauce
Add Mint and toss - serve right away.
I serve with mint and sorrel pop overs.
Enjoy cooking
Pasta with Clams and Shallots
I threw this together a few Sundays ago: I was think what can i do wit with my traditional Mussels sauce and change it up a bit to taste great with pasta. I reduced the liquids and added more cheese, what is better than that.
Pasta with Clams and Shallots
Ingredients
2 table spoons of olive oil
1 stick of butter, un-salted
6 to 8 cloves of garlic minced
10 shallots thinly sliced
6 to 8 sprigs of Fresh lemon thyme, stems removed
6 to 8 sprigs of fresh marjoram, stems removed
1/2 cup of fresh Italian Parsley, chopped stems removed
2 cups of dry white wine
4 oz of creme fraiche
1 1/2 cups grated asiago cheese
salt and pepper to taste
1 lb dried pasta of choice
30 to 36 little neck clams scrubbed well.
Note: if you have not used fresh clams, oysters or mussels before - keep them on ice before using but do not sit them in the ice unless they are in a bowl that drains; by sitting in fresh water it will shock and kill them (that was what i was told at the fish monger). I just place a metal bowl inside a bowl with ice and place the shell fish it that and keep them in the fridge until ready to use them,
Directions
Timing is everything with this dish
In a very large deep dish pot heat oil over medium heat, next add garlic and reduce to low. Infuse the oil with the garlic about a minute. Now add the butter once melted add the shallots, stir, cover and simmer for about 30 minutes. Stir occasionally during that time.
With a 10 minutes to go with the shallots start the pasta water and follow the directions on the box.
After 30 minutes, increase the heat to medium low and add the wine and the creme fraiche. Stir until the creme is completely incorporated into wine. Next add the thyme and the marjoram, salt and pepper to taste. Stir sauce for 5 minutes. Pasta should be about 5 minutes from being done. Turn heat up on sauce to high, once it starts to boil drop the clams in and cover. 2 minutes into adding the clams stir the pot bringing the clams from the bottom to the top. 2 more minutes in sir again. when you get to 3 to 4 minute in total wit the clams, drain pasta and add the pasta to clams - Clams should all be about open now (if not wait until most are open or about to open before adding pasta but now too long the clams will get chewy). Remove pot from heat and toss in parsley and half the cheese, stir. Transfer the all the contents of the pot into a very large bowl and add the remaining cheese and serve.
Next time i will post all the variations i have with Clams, Oysters and Mussels. I have allot of them due to we love Clams, Oysters and Mussels of them and I serve them at least once a week.
The next sauce I use cucumbers.
Enjoy cooking
Pasta with Clams and Shallots
Ingredients
2 table spoons of olive oil
1 stick of butter, un-salted
6 to 8 cloves of garlic minced
10 shallots thinly sliced
6 to 8 sprigs of Fresh lemon thyme, stems removed
6 to 8 sprigs of fresh marjoram, stems removed
1/2 cup of fresh Italian Parsley, chopped stems removed
2 cups of dry white wine
4 oz of creme fraiche
1 1/2 cups grated asiago cheese
salt and pepper to taste
1 lb dried pasta of choice
30 to 36 little neck clams scrubbed well.
Note: if you have not used fresh clams, oysters or mussels before - keep them on ice before using but do not sit them in the ice unless they are in a bowl that drains; by sitting in fresh water it will shock and kill them (that was what i was told at the fish monger). I just place a metal bowl inside a bowl with ice and place the shell fish it that and keep them in the fridge until ready to use them,
Directions
Timing is everything with this dish
In a very large deep dish pot heat oil over medium heat, next add garlic and reduce to low. Infuse the oil with the garlic about a minute. Now add the butter once melted add the shallots, stir, cover and simmer for about 30 minutes. Stir occasionally during that time.
With a 10 minutes to go with the shallots start the pasta water and follow the directions on the box.
After 30 minutes, increase the heat to medium low and add the wine and the creme fraiche. Stir until the creme is completely incorporated into wine. Next add the thyme and the marjoram, salt and pepper to taste. Stir sauce for 5 minutes. Pasta should be about 5 minutes from being done. Turn heat up on sauce to high, once it starts to boil drop the clams in and cover. 2 minutes into adding the clams stir the pot bringing the clams from the bottom to the top. 2 more minutes in sir again. when you get to 3 to 4 minute in total wit the clams, drain pasta and add the pasta to clams - Clams should all be about open now (if not wait until most are open or about to open before adding pasta but now too long the clams will get chewy). Remove pot from heat and toss in parsley and half the cheese, stir. Transfer the all the contents of the pot into a very large bowl and add the remaining cheese and serve.
Next time i will post all the variations i have with Clams, Oysters and Mussels. I have allot of them due to we love Clams, Oysters and Mussels of them and I serve them at least once a week.
The next sauce I use cucumbers.
Enjoy cooking
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