My son's friend Andrew Ortiz generously gives me a bag of Long Island clams. Ones that he enthusiastically dug out at the beach, on a cold morning. He is a fishing aficionado, his love for the briny catch a mainstay on weekends. I'm happy to share in his wealth!
With fair warning on their sandy nature, I open the clams with a hearty boil. Once shucked, I give them a good rinse before using them. They look like mini geoduck clams. Soup starts by sautéing onions and garlic. Green peppers come from Rosemarie, Andrew's mum's garden. The focus is on the tender clams, the texture not quite as chewy as cherrystones, but a softer, buttery flavor. Soup is spot on!
CLAM AND GREEN PEPPER SOUP
Serves 4
2 dozen Steamer Clams, Cherrystone or Quogue
1 large white Onion
3 Garlic cloves
1 large Green Pepper
1 tablespoon Olive Oil
1 heaped tablespoon all purpose Flour
4 1/2 cups Chicken Stock
1/2 teaspoon Kosher Salt
Ground Black Pepper
Wash clams well. Discard broken clams.
Place them in a large pot and cover with cold water. Bring to a boil. Let clams boil for 3-5 minutes. Discard unopened clams.
Remove clam meat from the shells.
Steamer clams have a proboscis. Peel off the outer leathery covering. Rinse well again as these clams are gritty.
Chop onion, garlic and green pepper into small dice.
Heat oil in deep saucepan.
Drop onions, garlic and peppers into oil and saute till soft and translucent, 3-5 minutes.
Scatter flour over veggies. Stir well and allow the raw flavor of flour to cook off. Do this over a medium low flame. Stir constantly or the flour will catch and burn.
Add clams to the saucepan.
Pour stock into the saucepan and bring soup to a simmer.
Simmer soup for 10 minutes.
Serve hot.
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