Brandon
07-03-2001, 03:57 PM
4 dozen cherrystone or littleneck clams, scrubbed 6 cups water
1/4 cup finely diced salt pork or bacon
1.5 cups minced onions
1 bay leaf
2.5 cups diced peeled potatoes
salt and pepper
2 cups milk
1 cup light cream
chopped freshed parley
Rinse the clams well in cold water. Drain, place them in a deep kettle with the 6 cups of water and bring to a boil. Cover and steam the clams until the shells open, about 10 min. Remove from the heat.
When the clams have cooled slightly, remove them from their shells. Discard any clams that have not opened. Chop the clams coarsely.
Strain the cooking liquid through a strainer lined with cheesecloth, and reverve it.
In a large heavy saucepan, fry the salt pork or bacon until it renders its fat and begins to brown. Add the onions and cook over low heat until softened, 8-10 min.
Add the bay leaf, potatoes, and clam cooking liquid. Stir. Bring to a boil and cook 5-10 min.
Stir in the chopped clams. Continue to cook until the potatoes are tender, stirring occasionally. Season with salt & pepper.
Reduce the heat to low and stir in the warmed milk and cream. Simmer very gently 5 min more. Discard the bay leaf, and taste and adjust the seasoning before serving, sprinkled with parsley.
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Giu'p ng` la` 1 nguon vui ...
1/4 cup finely diced salt pork or bacon
1.5 cups minced onions
1 bay leaf
2.5 cups diced peeled potatoes
salt and pepper
2 cups milk
1 cup light cream
chopped freshed parley
Rinse the clams well in cold water. Drain, place them in a deep kettle with the 6 cups of water and bring to a boil. Cover and steam the clams until the shells open, about 10 min. Remove from the heat.
When the clams have cooled slightly, remove them from their shells. Discard any clams that have not opened. Chop the clams coarsely.
Strain the cooking liquid through a strainer lined with cheesecloth, and reverve it.
In a large heavy saucepan, fry the salt pork or bacon until it renders its fat and begins to brown. Add the onions and cook over low heat until softened, 8-10 min.
Add the bay leaf, potatoes, and clam cooking liquid. Stir. Bring to a boil and cook 5-10 min.
Stir in the chopped clams. Continue to cook until the potatoes are tender, stirring occasionally. Season with salt & pepper.
Reduce the heat to low and stir in the warmed milk and cream. Simmer very gently 5 min more. Discard the bay leaf, and taste and adjust the seasoning before serving, sprinkled with parsley.
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Giu'p ng` la` 1 nguon vui ...