| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot03 |
6 |
servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1 |
|
Onion; diced |
| 1 |
|
Carrot; peeled and diced |
| 1 |
|
Celery rib; washed and diced |
| 4 |
|
Husked ears of corn; kernels removed |
| 6 |
|
Unpeeled baby red new potatoes; washed and diced |
| 1 |
qt |
Clam juice |
| 1 |
c |
Dry white wine |
| 3 1/2 |
lb |
Littleneck clams; Manila clams, |
|
|
Or Cockles in the shell |
| 1 |
|
Italian Roma tomato; core, seed, dice |
| 1 |
|
Red bell pepper; core, seed, dice |
| 1 |
|
Jalapeno chile; stemmed, seeded, if desired |
| 1 |
bn |
Cilantro; leaves only, chopped |
|
|
Juice of 1 lime |
| 1/2 |
ts |
Freshly-ground black pepper |
|
|
Salt; to taste |
INSTRUCTIONS
Melt the butter in a large stockpot over moderate heat. Saute the
onions for 10 minutes. Add the carrots, celery, corn and potatoes and
saute 2 minutes longer. Pour in the clam juice. Bring to a boil,
reduce to a simmer and cook 30 minutes Meanwhile, bring the white
wine to a boil in a large saucepan and reduce by one-third. Add the
clams, cover and steam, shaking the pan occasionally, until the clams
open up, 5 to 7 minutes. Remove and discard any that do not open.
Remove the cover an let the clams cool in the pot. When cool enough
to handle, separate the meat from the shells, reserving the juice,
and chop the clams. Set aside. Reserve the cooking liquid. Add the
tomato, red pepper and jalapeno to the soup pot and cook over low
heat an additional 10 minutes. Strain the reserved cooking juices and
clam juice through a fine kitchen towel or coffee filter into the
soup. Add the chopped clams and cook 10 more minutes. Stir in the
cilantro, lime juice and pepper. Taste for salt, since the clams may
be salty, and serve steaming hot. This recipe yields 6 to 8 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
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