CLAM STEW
Product Description
2 1/2 LBS OF FRESH LITTLE NECKS WASHED LEAVE IN SHELL (YOU CAN SUBSTITUTE 1/2 LBS CHOPPED CONCH MEAT)
3 BAYLEAFS
3/4 STICK OF UNSALTED BUTTER, I PREFER LAND O LAKES ULTRA CREAMY IF YOU CAN FIND IT
1/2 TEASPOON OF FRESH GROUND BLACK PEPPER
2 BOTTLES OF SNOWS CLAM JUICE 8OZ BOTTLES
1 TABLESPOON OF RED ONION CUT INTO VERY THIN SLIVERS
2 TEASPOONS OF FRESH MINCED CHIVES
1 TEASPOON OF FRESH MINCED PARSLEY, I LIKE CURLY LEAF FOR THIS RECIPE.
1 CHICKEN BOULLION CUBE ( HERB OX BRAND) FEW DASHES OF OUTERBRIDGES SHERRY PEPPER SAUCE*(OPTIONAL , ADDS GREAT HEAT)
3 1/2 CUPS OF MILK. (I HAVE TRIED LACTAID SKIM AND HOODS SMART SKIM MILK AND RECIPE IS STILL GREAT)
2-3 EARS OF FRESH CORN REMOVED FROM COB SALT AND PEPPER TO TASTE AT END
IN A SMALL SOUP PAN ON MEDIUM HEAT, ADD IN CLAM JUICE , BAY LEAFS, BUTTER,BOULLION CUBE, PEPPER AND OUTERBRIGES AND REDUCE STOCK TO HALF. ADD IN CLAMS , AND CORN AND COVER FOR ABOUT 5-7 MINUTES OR UNTIL ALL CLAMS ARE OPEN. ADD IN MILK AND SIMMER ON MEDUIM TO LOW HEAT FOR ANOTHER 5-7 MINUTES.
TASTE BROTH AND SEASON WITH SALT AND PEPPER
ADD IN ONIONS AND PARSLEY , CHIVES AND SERVE IMMEDIATLY IN SHALLOW SOUP BOWLS 3-4 CLAMS STILL IN SHELL PER PERSON.THIS SOUP IS A BEAUTIFUL WHITE COLOR WITH BUTTERY TOP AND PURPLE ONIONS FLOATING , BITS OF GREENS AND SHELLS PEAKING OUT.
MAKE SURE AN EXTRA BOWL IS ON TABLE FOR DISCARDED SHELLS.
I LOVE THIS SOUP SERVED WITH PARROT HOT SAUCE* OR EL YUCATECO XXX HOT SAUCE*.
SERVES 2-4 PEOPLE
I LOVE CLAMS. SO I WHIPPED THIS SOUP UP ONE EVENING WHEN I DIDNT HAVE MORE TIME TO MAKE CLAM CHOWDER. A VERY THIN BROTH BUT THIS SOUP GETS MANY RAVE REVIWES AT MY DINNER PARTYS.
* ITEMS SOLD AT DR HOT.NET
3 BAYLEAFS
3/4 STICK OF UNSALTED BUTTER, I PREFER LAND O LAKES ULTRA CREAMY IF YOU CAN FIND IT
1/2 TEASPOON OF FRESH GROUND BLACK PEPPER
2 BOTTLES OF SNOWS CLAM JUICE 8OZ BOTTLES
1 TABLESPOON OF RED ONION CUT INTO VERY THIN SLIVERS
2 TEASPOONS OF FRESH MINCED CHIVES
1 TEASPOON OF FRESH MINCED PARSLEY, I LIKE CURLY LEAF FOR THIS RECIPE.
1 CHICKEN BOULLION CUBE ( HERB OX BRAND) FEW DASHES OF OUTERBRIDGES SHERRY PEPPER SAUCE*(OPTIONAL , ADDS GREAT HEAT)
3 1/2 CUPS OF MILK. (I HAVE TRIED LACTAID SKIM AND HOODS SMART SKIM MILK AND RECIPE IS STILL GREAT)
2-3 EARS OF FRESH CORN REMOVED FROM COB SALT AND PEPPER TO TASTE AT END
IN A SMALL SOUP PAN ON MEDIUM HEAT, ADD IN CLAM JUICE , BAY LEAFS, BUTTER,BOULLION CUBE, PEPPER AND OUTERBRIGES AND REDUCE STOCK TO HALF. ADD IN CLAMS , AND CORN AND COVER FOR ABOUT 5-7 MINUTES OR UNTIL ALL CLAMS ARE OPEN. ADD IN MILK AND SIMMER ON MEDUIM TO LOW HEAT FOR ANOTHER 5-7 MINUTES.
TASTE BROTH AND SEASON WITH SALT AND PEPPER
ADD IN ONIONS AND PARSLEY , CHIVES AND SERVE IMMEDIATLY IN SHALLOW SOUP BOWLS 3-4 CLAMS STILL IN SHELL PER PERSON.THIS SOUP IS A BEAUTIFUL WHITE COLOR WITH BUTTERY TOP AND PURPLE ONIONS FLOATING , BITS OF GREENS AND SHELLS PEAKING OUT.
MAKE SURE AN EXTRA BOWL IS ON TABLE FOR DISCARDED SHELLS.
I LOVE THIS SOUP SERVED WITH PARROT HOT SAUCE* OR EL YUCATECO XXX HOT SAUCE*.
SERVES 2-4 PEOPLE
I LOVE CLAMS. SO I WHIPPED THIS SOUP UP ONE EVENING WHEN I DIDNT HAVE MORE TIME TO MAKE CLAM CHOWDER. A VERY THIN BROTH BUT THIS SOUP GETS MANY RAVE REVIWES AT MY DINNER PARTYS.
* ITEMS SOLD AT DR HOT.NET