Free Recipe Geoduck Clam Chowder
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Geoduck Clam Chowder Recipe
10 oz Fresh clam meat; preferably
-Geoduck, cut in 1 pieces
4 tb Unsalted butter
1-1/2 md Onions; diced
4 c Clam juice
2 c Heavy cream
1 lg Carrot; peeled and diced
1 Celery stalk; diced
1 lg Red or white potato; peeled
-and diced
1/4 ts Freshly-ground black pepper
2 ds Tabasco sauce
Juice of 1/2 lemon
=== BEURRE MANIE ===
1/2 tb Unsalted butter; softened
1 tb All-purpose flour
Geoduck Clam Chowder Preparation
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@prodigy.com 08-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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