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Receta Manhattan Island Clam Chowder
by Global Cookbook

Manhattan Island Clam Chowder
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  Raciónes: 6

Ingredientes

  • 1/2 c. Pork fatback , diced
  • 1 x Onion , chopped
  • 24 x Littleneck clams , well scrubbed
  • 6 x Fresh tomatoes , peeled seeded , and minced with their juice
  • 1 c. Dry white wine
  • 1 tsp Dry thyme
  • 1/4 c. Fresh parsley , chopped
  • 1/4 tsp Freshly grnd black pepper
  • 1 c. Cracker crumbs , from Pilot bisquits , and toast or possibly crackers
  • 1 tsp Butter

Direcciones

  1. Saute/fry the fatback in a nonreactive stockpot over medium heat for 5 min. Add in the onion and saute/fry till tender, about 10 min.
  2. Add in the clams, cover the pot and steam till the clams open, 7 min. Remove the clams, throw away the shells, and set the clam meat aside. Throw away any which don't open.
  3. Add in the potatoes, tomatoes, wine and 3 c. water to the stockpot.
  4. Bring to a boil, then reduce the heat and simmer for 5 min. Stir in the thyme, parsley, black pepper and creacker crumbs and simmer for 5 min.
  5. Add in the clams and simmer for 3 more min. Whisk in the butter; adjust the seasonings.
  6. Serve: Warm!