From Dad Larsen.
Bring to a good boil:
6 cups water
Juice from 2 small cans chopped clams
Salt
Add to above:
1 lb. linguine noodles
Prepare separately in frying pan, cooking slightly to blend flavors:
4 oz. butter
2 cans chopped clams
4 Tbs. fresh chopped parsley
3 Tbs. fresh chopped basil
1 tsp. fresh minced thyme
1 Tbs. minced garlic
Pepper to taste
Just before linguine is ready, bring to a boil and add to clam/herb mix:
1 cup heavy cream
Drain linguine noodles, place on large warm platter, and quickly pour clam/herb/cream sauce over it.
Add to linguine mix and toss:
4 oz. melted butter (in addition to above)
½ cup shredded parmesan cheese
Salt to taste, toss, and serve.
Showing posts with label clam. Show all posts
Showing posts with label clam. Show all posts
Thursday, November 13, 2008
New England Clam Chowder
From Dave Lieberman.
Yield: 6-8 servings.
2 Tbs. unsalted butter
1 medium onion, finely diced
2 celery stalks, trimmed, quartered lengthwise, then sliced into ¼-inch pieces
3 Tbs. flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into ½-inch cubes
Salt and freshly ground pepper
Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from cans of clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.
Pan-Toasted Croutons:
2 to 3 Tbs. unsalted butter
½ baguette, cut into 1-inch cubes
3 Tbs. freshly chopped flat-leaf parsley
Salt and freshly ground pepper
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
Notes:
- Really good served in bread bowls (without the croutons).
Yield: 6-8 servings.
2 Tbs. unsalted butter
1 medium onion, finely diced
2 celery stalks, trimmed, quartered lengthwise, then sliced into ¼-inch pieces
3 Tbs. flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into ½-inch cubes
Salt and freshly ground pepper
Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from cans of clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.
Pan-Toasted Croutons:
2 to 3 Tbs. unsalted butter
½ baguette, cut into 1-inch cubes
3 Tbs. freshly chopped flat-leaf parsley
Salt and freshly ground pepper
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
Notes:
- Really good served in bread bowls (without the croutons).
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