• More Soupy Sales - 15

    From Dave Drum@1:3634/12 to All on Sun Oct 16 10:49:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Corn & Clam Chowder w/Zucchini & Herbs
    Categories: Seafoodm, Vegetables, Herbs, Squash, Dairy
    Yield: 7 servings

    8 lb Chowder clams in the shell;
    - scrubbed
    +=OR=+
    1 lb Chopped fresh clams
    2 tb Extra-virgin olive oil
    2 c Diced onion
    1 c Diced celery
    Salt & pepper
    2 Cloves garlic; minced
    Crushed red pepper
    1 ts Chopped thyme
    1/2 c Medium yellow polenta (not
    - fine)
    4 c Chicken broth
    4 c Clam broth; more as
    - necessary
    3 c Diced Yukon Gold potato
    3 c Corn niblets
    4 c Diced zucchini or other
    - summer squash
    2 Limes; halved
    8 tb Crème fraiche or sour cream
    3 tb Parsley
    1 tb Fresh oregano or marjoram

    Set up a clam steamer, or put about 2 inches of water in
    a large pot with a lid, place over high heat and bring
    to a boil.

    Steam open clams over high heat, covered. Large clams
    will take about 12 minutes. When cool, shuck the clams.
    Strain and reserve all clam broth, leaving any sand or
    grit in the bottom of the pot. Chop meat roughly and set
    aside. To save time, do this step in advance. (If using
    chopped clams, skip Step 1 and 2.)

    Put olive oil in a heavy-bottomed soup pot over
    medium-high heat. Add onions and celery, season
    generously with salt and pepper and cook until softened,
    5 to 8 minutes.

    Add garlic, red pepper and thyme. Stir and let sizzle
    briefly, then add polenta and stir to coat. Gradually
    add the water, stirring constantly with a wire whisk as
    mixture begins to thicken, then add clam broth and bring
    to a boil. It should now look brothy and just barely
    thickened.

    Reduce heat to a simmer and cook for 30 minutes, until
    polenta grains have softened.

    Add potatoes to pot and simmer until just done, 12 to 15
    minutes. Taste soup and adjust seasoning. Add more clam
    broth, if necessary.

    Add corn and zucchini and simmer 5 minutes until
    zucchini is tender. Add chopped clams and cook 2 minutes
    more.

    To serve, ladle soup into individual bowls. Squeeze some
    lime juice into each portion and top with a dollop of
    crème fraîche. Sprinkle with parsley and oregano.

    By: David Tanis

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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