Clam Chowder
Serves 4
Ingredients:
2 tablespoons unsalted butter
3 dozen Little Neck clams, shelled and chopped
3 large onions, chopped
3 large boiling potatoes, peeled and minced
1 bouquet garni, consisting of 1 bay leaf, 2 sprigs thyme, 1 stalk celery and 1/2 bunch flat-leaf parsley, pinch of nutmeg, pinch of cayenne pepper
2 cups Alsatian Riesling|
1 cup clam juice
1/2 cup cracker crumbs
salt and freshly ground white pepper
Preparation:
Melt butter in a large kettle or stockpot over low heat. Add clams and onions, cover tightly and cook 3 minutes. Add potatoes and bouquet garni and cook 5 minutes. Stir with a wooden spoon and add nutmeg, cayenne, wine and clam juice. Simmer uncovered for 25 minutes.
Remove bouquet garni and stir cracker crumbs into chowder. Season to taste with salt and pepper.
Serve hot.
Ingredients:
2 tablespoons unsalted butter
3 dozen Little Neck clams, shelled and chopped
3 large onions, chopped
3 large boiling potatoes, peeled and minced
1 bouquet garni, consisting of 1 bay leaf, 2 sprigs thyme, 1 stalk celery and 1/2 bunch flat-leaf parsley, pinch of nutmeg, pinch of cayenne pepper
2 cups Alsatian Riesling|
1 cup clam juice
1/2 cup cracker crumbs
salt and freshly ground white pepper
Preparation:
Melt butter in a large kettle or stockpot over low heat. Add clams and onions, cover tightly and cook 3 minutes. Add potatoes and bouquet garni and cook 5 minutes. Stir with a wooden spoon and add nutmeg, cayenne, wine and clam juice. Simmer uncovered for 25 minutes.
Remove bouquet garni and stir cracker crumbs into chowder. Season to taste with salt and pepper.
Serve hot.
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