Clam Soup Mark Bittman Food

MARK BITTMAN'S PASTA WITH CLAMS

Steps:

• Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
• After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
• Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
• Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

CLAM SOUP - MARK BITTMAN

Steps:

• Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
• Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil.
• Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
• Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.
• Any clams that do not open during the cooking process can be pried open with a dull knife at the table.

MARK BITTMAN'S FAST VEGETABLE SOUP

Steps:

• Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
• Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
• Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
• Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.

CLAM CHOWDER

Steps:

• Wash the clams well, scrubbing if necessary to remove external grit. (You can wash the clams hours or even a day in advance; keep them in a large bowl or colander set over a bowl, uncovered, in the refrigerator.) Put them in a pot with 1/2 cup of water and turn the heat to high. Steam, shaking the pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to transfer the clams to a broad bowl; reserve the cooking liquid.
• When the clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard the shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).
• Chop the clams. Strain all the liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure the liquid and add enough water to make 3 1/2 cups. (You may prepare the dish in advance up to this point; refrigerate, covered, for up to a day before reheating.)
• Combine the liquid with the onion and potatoes in a saucepan; cover and bring to a boil. Reduce the heat to simmer, still covered, and cook until the potatoes are tender, about 10 minutes. Stir in the clams, season to taste with salt and pepper, and serve.