| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Niger | Toohot04 | 6 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 - 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 Converted by MM_Buster v2.0l.
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