Text 16600, 117 rader
Skriven 2007-06-10 11:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: clean/dirty
=======================
On 06-08-07 DAVE SACERDOTE Scribbled to CINDI MARSHALL about Re: 
clean/dirty 614

DS>DS> Go easy, Jim; Cindi's new and doesn't know the history.  I 
DS>DS> already messaged her and told her I'm happy to respect her
DS>DS> enjoyment of Mr. Lagasse as long as she respects my
DS>DS> indifference to him, and I'm sure we'll get along just fine. [g]

DS>CM> Thank you, Dave, and I thoroughly respect everyone's opinion 
DS>CM> on all the cooks/chefs etc.  What would the world be if we all 
DS>CM> shared the same opinion on everything - it would be a very dull 
DS>CM> place.

DS>Our differences sometimes lead to spirited discussions.  Sooner or
DS>later one of those discussions will erupt and you'll get a first-hand
DS>look at it.  [g]  Feel free to jump in with both feet when it
DS>happens.  It can be a lot of fun as long as you don't take it 
DS>personally.

That being said ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Manhattan Clam Chowder v2
 Categories: Stews, Seafood, Shellfish
      Yield: 3 Quarts
 
     10 lb Sm quahogs or lg cherrystone
           - clams; scrubbed, rinsed,
           - open clams discarded
      4 sl Bacon; in 1/2" strips
      2 c  Fine chopped onions
      1 c  Fine chopped celery
    1/2 c  Fine chopped bell pepper
    3/4 c  Fine chopped carrots
  1 1/2 tb Minced garlic
      3    Bay leaves
  1 1/2 ts Dried oregano
      4    Sprigs fresh thyme
    1/2 ts Crushed red pepper
  1 1/4 lb Potatoes; peeled, in 1/2"
           - cubes (about 3 cups)
      1 c  Chicken Stock
      5 c  Peeled, fine chop tomatoes
           - (about 4 lg)
           -=OR=-
     28 oz Can whole tomatoes; fine
           - chopped, juice reserved
    1/4 c  Tomato paste
    1/4 c  Plus 2 tb fine chopped fresh
           - cilantro, more for garnish
    1/2 ts Fresh ground black pepper
           Salt
 
  In a large stockpot, bring 3 cups of water to a boil. Add
  the clams, cover, and cook for 5 minutes. Uncover the pot
  and quickly stir the clams with a wooden spoon. Cover and
  cook 5 to 10 minutes longer (this will depend on the type
  and size of the clams), or until most of the clams are open.
  
  Transfer the clams to a large bowl or baking dish and
  strain the broth twice through a fine-mesh sieve into
  a bowl, being careful to strain out the sand. (You should
  have about 8 cups of clam broth. If not, add enough water
  to bring the volume up to 8 cups.) When the clams are cool
  enough to handle, remove them from their shells and chop
  into 1/2-inch pieces. Set the clams and broth aside.
  
  Cook the bacon in a large stockpot over medium heat until
  golden and crispy, about 3 minutes. Pour off all the fat
  except 4 tablespoons. Add the onions, celery, bell peppers,
  and carrots and cook until softened, about 10 minutes. Add
  the garlic, bay leaves, oregano, thyme, and crushed red
  pepper and cook an additional 2 minutes. Increase the heat
  to high and add the potatoes, reserved clam broth, and
  Chicken Stock and bring to a boil, covered. Reduce to a
  simmer and cook until the potatoes are tender and the
  broth has thickened somewhat, about 20 minutes. Add the
  tomatoes and juice and tomato paste and continue to cook
  for 10 to 15 minutes. Remove the pot from the heat and
  add the reserved clams, the cilantro, and the black pepper
  and season to taste with salt.
  
  Set the chowder aside for 1 hour, covered, to allow the
  flavors to marry. Place the pot over low heat and slowly
  reheat, being careful not to bring to a boil. Serve hot,
  garnished with more cilantro.
  
  Makes 3 quarts, 10 servings
  
  Recipe by Emeril LaGasse
  
  http://tinyurl.com/2y2pf5
  
  MM Format by Dave Drum; 06 April 1998
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

PBTpbpbpbpttttpbptpbptp!!!!

ENJOY!!!
--------
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