could also use mussels, shrimp, or all 3 :) Could also add potatoes and bacon (duh!)
http://www.king5.com/home/Summer-Corn-and-Clams-in-the-Shell-Chowder--161285555.html
Serves 4-6
4 ears of fresh sweet corn, shucked and silks removed
2 pounds small manila clams
1 1/2 cups dry white wine
4 tablespoon butter, divided
3 cloves garlic, minced
1 shallot or onion, peeled and minced
1 teaspoon each chopped fresh thyme, sage and rosemary
1 cup milk
3 Tbs flour
Salt and freshly ground pepper or Old Bay Seasoning to taste
Hot sauce to taste
(Optional: 8-10 ounces jarred clam juice)
Cubes of toasted bread, toasted baguette slices or croutons
Fresh parsley for garnish
Cut the kernels from the ears of corn (don’t cut too deeply) and then, with the back of your knife, scrape down the ears to collect all the juice and flesh left on the cob. Place the kernels and all of their juice in a bowl and set aside.
Scrub the clams well. Combine the wine, 2 tablespoons butter and the garlic in a large pot with a lid and bring to a boil. Add the clams, cover the pot and cook until the clams pop open, about 5 minutes. Discard any clams that do not open. Pour the clam cooking liquid into a bowl and let it sit until any sediment from the clams settles to the bottom of the bowl. Keep the clams warm and moist in the pot with the lid on.
In a soup pot or wide sauce pan, melt the remaining butter over medium heat and sauté the shallots and the herbs for 4-5 minutes until the shallots are very tender. Add the flour and saute another 2 minutes. Carefully pour the cooking liquid from the clams into the pot with the shallots, leaving behind any sand or sediment and whisk until flour is dissolved. Add the corn and the milk and simmer gently for about 3-4 minutes. Season with salt, pepper, Old bay seasoning, and hot sauce.
Divide the clams, still in their shells, between 4-6 wide soup bowls and add 3 or 4 croutons to each. Spoon the corn chowder over and around the clams. Garnish with fresh parsley, (chopped or sprigs).
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