Text 2034, 94 rader
Skriven 2008-02-08 23:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: recipes
===================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> a can of Snow's Ocean Chopped Clams, 1.44Kg (bit over 3
 CS> lbs) that I picked up at BJ's.

 CS> I am thinking a New England clam chowder with it, cream (not the sugar
 CS> added stuff, but the other one), butter, possibly some cubed cooked
 CS> waxy potatoes (small reds with skin on work for me here), parsley, and
 CS> green onion or leek. Black pepper.

 No sage! [g]
 
 CS> As an alternative, I might do the Manhatten style (possibly some of
 CS> each, it's a fair sized can!) using 2 cans of diced tomatoes and juice,
 CS> 1 can hot-n-spicy V-8, leeks, and whatever else seems right.

 The best Manhattan style clam soups I've had contained minimal
 tomatoes, equal to or less than the clams by volume. The
 hot-n-spicy V-8 would be most excellent.
 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Monique Barbeau's Fricassee Of Shellfish
 Categories: Clams, mussels, Oysters
      Yield: 4 servings
 
           FOR THE SHELLFISH:
      1 lb Mussels - bearded & cleaned
      1 lb Clams - cleaned
      1    Dozen oysters - cleaned
      1 tb Oil
      2 tb Shallots - chopped
      2 ts Garlic - minced
    1/4 c  White wine
    1/2 c  Fish stock
           FOR THE SAUCE:
      1 c  Tomato paste
  1 1/2 c  Fish stock or poaching
           Liquid from shellfish
    1/4 c  Heavy cream
      2 tb Garlic butter
      2 tb Chopped chives
      2 tb Chopped basil
    1/2    Lemon - juice of
           FOR THE TOMATO PASTE:
      4    Tomatoes - skinned, seeded
           And finely chopped
      1 tb Shallots - chopped
      1 ts Garlic paste
      3 tb Red wine vinegar
      2 ts Chopped fresh herbs
           FOR THE GARLIC BUTTER:
      2 tb Butter - room temperature
      1 tb Shallots
      2 ts Garlic - minced
      1 ts Lemon juice
      1 ts Parsley
 
  For the Shellfish: In a large pot, over medium heat, sweat the
  shallots and butter in oil for 3 minutes. Add the white wine and
  fish stock and bring to a simmer. Add the oysters, cover pot with
  lid and cook for 3 minutes. Remove lid and add the mussels and
  clams and continue cooking until mollusks have fully opened.
  Discard upopened shellfish.
  
  For the Sauce: Over medium heat bring fish stock and cream to a
  boil. Reduce to a simmer, add tomato paste and let cook 3 minutes.
  Whisk in garlic butter. Season generously with salt, fresh ground
  pepper and lemon juice. Add fresh herbs right before serving so
  not to discolor.
  
  For the Tomato Paste: In the saute pan, sweat shallots and garlic
  in olive oil. Add tomatoes and let cook until all the liquid has
  been released, and mixture resembles a paste. Add vinegar and
  reduce until dry. Add fresh thyme and season with salt and pepper.
  
  For the garlic butter: Add all ingredients together. Refrigerate.
  
  Recipe created by Monique A Barbeau of Fullers Restaurant

  From: Starchefs
 
MMMMM


Cheers

YK Jim


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