| 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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