| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Italian |
Gma1 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
md |
Onions; chopped |
| 4 |
|
Cloves garlic; minced |
| 1 1/2 |
c |
Finely chopped fresh parsley |
| 1 |
c |
Dry white wine or imported dry vermouth |
| 1 |
cn |
Italian plum tomatoes with their juice; (28-ounce) |
| 2 |
c |
Clam juice or fish stock |
| 1 |
cn |
Tomato paste; (6-ounce) |
| 1 |
ts |
Pepper |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Dried basil |
| 1 |
pn |
Saffron |
|
|
Salt to taste |
| 1/2 |
lb |
Hot-style bulk sausage; casings removed |
| 3/4 |
lb |
Extra-large or jumbo shrimp; (allow 3 per person) |
| 3/4 |
lb |
Scallops |
| 1 |
|
Dozen clams; scrubbed |
| 3/4 |
lb |
Flounder fillets; cut into 1-inch |
|
|
; cubes |
| 1 |
sl |
White; wheat, or egg |
|
|
; bread, crusts |
|
|
; removed |
| 3 |
tb |
Broth from chowder |
| 3 |
lg |
Clov garlic; peeled |
| 1/2 |
|
Jar roasted red peppers; drained (7-ounce) |
| 2 |
tb |
Parsley sprigs |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Salt |
| 6 |
dr |
Tabasco sauce |
| 3 |
tb |
Olive oil; up to 4 |
INSTRUCTIONS
BROTH
SPICY RED PEPPER PUREE
To make broth:
In a large, heavy soup pot over medium-high heat, heat oil. Add onions,
garlic, and parsley and saute' 5 minutes or until soft but not brown. Add
wine, juice of tomatoes, and tomatoes, breaking them up with your fingers,
clam juice or stock, tomato paste and spices; bring to a boil. Reduce heat
and simmer 5 minutes. Meanwhile, cook sausage in a skillet, breaking up
with a fork, until no longer pink. Drain off fat and add to soup. Simmer 45
minutes or until thickened slightly, stirring occasionally. (The chowder
can be refrigerated up to 2 days or frozen.)
To make Red Pepper puree':
Soak bread in 3 tablespoons soup until liquid is absorbed. Mince garlic in
food processor with metal blade. Add bread, red pepper, parsley, basil,
salt, and Tabasco sauce and process until pureed'. With machine running,
add just enough olive oil to make a paste. The puree' may be refrigerated
up to 2 days, if desired.
Before serving: Bring soup to a simmer. Add clams, cover, and boil slowly
until clams begin to open, about 10 minutes. Add shrimp, scallops, and
flounder and continue cooking, uncovered, stirring until clams are open and
shrimp are pink, about 10 minutes. Taste and adjust seasonings. Serve in
soup bowls. Pass Red Pepper Puree' and let each guest stir desired amount
into chowder. Makes 4 to 6 servings.
Marlene Sorosky, award-winning cookbook author (copyright 1992).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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