| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Arab |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Dozen Manila or small littleneck clams; scrubbed, then shucked over a bowl to catch clam juice (up to 6) |
| 2 |
sl |
Salt pork; cut into small pieces (about 1/4 cup) |
| 1 |
c |
Cracker crumbs; such as Carr's Water Crackers, crushed with rolling pin |
| 4 |
ts |
Unsalted butter |
|
|
Cayenne pepper to taste |
INSTRUCTIONS
This most basic of all chowders is constructed following Ishmael's
description in MOBY DICK. To make it, do not use crackers with salted tops
or the result will be unbearably saline. An easy way to shuck clams is to
spread them on a baking sheet and place them in the freezer just long
enough for the shells to begin opening. Then use a clam knife to separate
the shells.
Strain clam juice. Measure clams and liquid and add enough water to make 4
cups. Cook salt pork over medium heat in large saucepan 3 to 5 minutes or
until fat is rendered and pork is browned. Add clams and liquid, and heat,
stirring, over medium heat until clams are tender, about 5 minutes.
Meanwhile, spread a layer of cracker crumbs in bottom of 4 bowls. Cut
butter into small pieces and divide it evenly among bowls. Season clam
mixture with cayenne. With slotted spoon, distribute clams evenly among
bowls. Ladle boiling liquid over clams. Makes 4 servings
NOTE: Cooking clams or fish too long makes it tough.
Posted to recipelu-digest Volume 01 Number 357 by ncanty@juno.com (Nadia I
Canty) on Dec 11, 1997
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