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

Uncle Dirty Dave's Archives

MMMMM

... Honeymoon - the morning after the knot before.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)