Littleneck Clam And Sweet Potato Chowder Food

BAR AMERICAIN SWEET POTATO CHOWDER

Steps:

• Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onions and garlic and cook until soft. Stir in the sweet potato puree and salt and pepper and cook until the puree is slightly thickened (you are making a sort of sweet potato roux). Increase the heat to high, add the wine and cook until completely reduced. Add the clam juice and cook for 15 to 20 minutes, stirring occasionally. If the mixture appears to be too thick, thin with a little extra clam juice or water, season with salt and pepper. Strain the mixture into a bowl and return to the pan.
• Heat the butter in a small saute pan over medium high heat. Add the potatoes and cook until golden brown and caramelized. When the potatoes are almost cooked through, sprinkle with the sugar and toss until the sugar is dissolved and the potatoes are cooked through. Remove with a slotted spoon to a plate lined with paper towels.
• Heat a pan over medium heat, add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Bring wine to a boil in a medium saucepan, add the clams, cover and cook until all clams open, discarding any that do not, about 4 to 5 minutes. Remove the clams with a slotted spoon and place in a bowl.
• Bring sweet potato chowder base to a simmer. Add the cooked bacon, sweet potatoes and honey and cook for 1 minute. Add the chopped clams and cook for 2 minutes. Add the heavy cream and cook an additional minute or until just heated through. Ladle into bowls and garnish each bowl with 3 clams in the shell and a sprinkling of fresh tarragon. Serve immediately.

POTATO CLAM CHOWDER

Steps:

• Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.

SWEET POTATO CLAM CHOWDER

Steps:

• Peel and chop Sweet Potatoes.
• Chop Onions.
• Chop Turkey Bacon.
• Combine Onions, Sweet Potatoes, Clams, and Bacon in Crock pot. Cover with 1.5 cups of water. Cook on high for 3-4 hours.
• Stur in Milk, Cream, Flax Seed and allow to cook again 30 minutes to 1 hour.

SWEET POTATO AND CORN CLAM CHOWDER

Steps:

• In a large pan, bring the wine and water to a boil. Gently add the clams and cover with a lid. Cook until the clams start to open, about 5-10 minutes. As they open, remove them with a slotted spoon. Discard any that don't open after about 20-30 minutes. Cool completely then remove the clams from their shells and reserve in a bowl.
• Strain the liquid leftover from the clams through a fine mesh strainer then measure. You should roughly have 1 cup. Add clam juice, fish stock or water to equal 2 cups broth. Reserve.
• In a large pot, cook the bacon over medium high heat. Once cooked on one side, flip and finish cooking the other side. Transfer the bacon to a plate. When cool, chop into pieces.
• There should be enough bacon fat left to cook the onions. If not, add some olive oil. Cook the onions until soft, about 5 minutes. Add the flour and stir. Slowly add in the clam broth, stirring well, and bring to a simmer. Add the potatoes and cook until soft but not mushy, about 10-15 minutes.
• Add milk, cream, chopped bacon, corn, and deshelled clams. Taste and season with salt if needed (I used roughly 1/2 teaspoon sea salt).

LITTLENECK CLAMS WITH TAMARIND-TOMATO BROTH, SCALLION, GINGER AND CELLOPHANE NOODLES

Steps:

• In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. Mash the mixture with a potato masher. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. (This can be done 4 to 5 days in advance.) Keep refrigerated until needed.
• Purge the clams: In a bowl, combine the clams, cornmeal, and 4 cups of cold water. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Remove the clams from the water and discard the water.
• Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains. Set aside.
• Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Strain and put 1/2 cup each of the noodles in 4 wide soup bowls.
• In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil. Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Divide the clams among the soup bowls, leaving the broth in the wok.
• Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute. Remove from the heat and stir in the fish sauce. Ladle the broth over the clams and garnish with scallions and lemon zest. Serve immediately.

LITTLENECK CLAM AND SWEET POTATO CHOWDER

Steps:

• To make the chowder broth, preheat the oven to 375°F.
• Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve each potato lengthwise and, using a small spoon, scrape the flesh into a medium bowl; discard the skins. While the potatoes are still hot, mash with a potato masher or fork until smooth.
• Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the flour and cook for 30 seconds. Stir in the sweet potato puree, season with salt and pepper, and cook until the puree is slightly thickened (you are making a sort of sweet potato roux).
• Increase the heat to high, add the wine, and cook until completely evaporated, a couple of minutes. Add 2 cups of the clam juice and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. If the mixture appears to be too thick, thin with a little extra clam juice or water. Season with salt and pepper. Strain the mixture into a bowl and then return the liquid to the saucepan.
• Meanwhile, prepare the chowder garnish. Melt the butter with the oil in a medium sauté pan over medium heat. Add the diced sweet potato, season with salt and pepper, and cook until golden brown and caramelized, about 10 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Wipe the pan out with paper towels and return it to medium heat. Add the bacon to the hot pan and cook until golden brown and crisp, about 7 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Pour the wine into a medium saucepan and bring to a boil over high heat. Add the clams, cover, and cook until all the clams open, about 4 minutes. Discard any that do not open. Remove the clams with a slotted spoon and place in a bowl.
• Bring the chowder broth to a simmer over medium heat. Add the sweet potato dice, bacon, and honey and cook for 1 minute. Add the chopped clams and cook for 1 minute. Add the heavy cream and cook until just heated through, about 1 minute.
• Ladle into bowls and garnish each bowl with a few clams in the shell and a sprinkling of fresh tarragon. Serve immediately.

CLAM, SWEET POTATO AND CORN BAKE

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• To a large mixing bowl, add the melted butter, seafood seasoning and chili flakes. Mix to combine. Add the potatoes and corn and toss to coat. Season with salt and pepper. Transfer to a steamer basket.
• To the bottom of a steam pot, add the chicken stock, beer, garlic, onions and a pinch of salt and black pepper and cover with a lid. Place the steamer basket onto the steam pot and place on the grill. Steam until the corn and potatoes are cooked three-quarters of the way through, 15 to 20 minutes.
• Meanwhile, sear the chorizo on all sides until the skin is charred, 2 to 3 minutes per side, then add to the steamer basket. Cover with the lid and cook for 5 more minutes. Add the clams, cover and cook until the clams have steamed open, 5 to 8 minutes.
• Pour the clams, chorizo, potatoes and corn onto a paper-lined table. Garnish with lemon wedges. Strain the broth into a smaller pot. Whisk in the cubed butter and hot sauce. Pour into mugs and serve alongside the clam bake.

SWEET POTATO CHOWDER

Steps:

• Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
• Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
• Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
• Yield: 4 servings

LITTLENECK CLAMS WITH NEW POTATOES AND SPRING ONIONS

Steps:

• Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.
• Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes. Add wine and cook until reduced by half, about 5 minutes. Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.
• Add clams and half of onion greens, cover pot, and cook, stirring occasionally, until clams have opened, 8-10 minutes (discard any clams that do not open).
• Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.

THE BEST CLAM CHOWDER

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
• Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
• Meanwhile, chop the clams into bits about the size of the bacon dice.
• When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.

FRESH CLAM CHOWDER

Steps:

• NOTE: Chowder Clams: 1 dozen, Cherrystones: 2 dozen, Littlenecks: 3 dozen.
• Rinse and scrub clams well.
• Soak clams in a large bowl of water with 1/4 Celsius salt and cornmeal. This helps to remove the sand from the clams.
• Combine water, onion, garlic, celery tops, bay leaf and a sprig of thyme & parsley in a soup pot. Cover and bring to a boil.
• Add clams and cover again. Bring to a boil and let cook 10-15 minutes manipulating the clams every few minutes to ensure they all get hit with the heat so they can open. As soon as there are clams that are open wide, remove them with thongs allowing any unopened ones to remain over the heat. Discard any clams that do not open as they are not safe to eat.
• Once all clams have been removed, set aside and let them cool enough to be handled.
• While the clams are cooling, strain the broth removing all sediments and set the broth aside in a separate bowl.
• In the soup pot that you used to make the broth, melt the butter over medium-high heat.
• Add potato, celery and carrot plus a pinch of salt and pepper.
• Saute for about 7 minutes and add the wine. Once wine is absorbed, add broth back into the pot. Add 1/2 T. fresh thyme, cover and bring to a boil. Let cook until potatoes are tender, about 10-15 minutes. While this is boiling, mince the cooled clams that have been removed from the shell.
• When the potatoes are done turn the heat to low-medium, add clams and cream. Cover and simmer for 5 minutes. Season with salt and fresh pepper to taste.
• Garnish with chopped, fresh parsley and oyster crackers if desired.

POTATO AND CLAM CHOWDER

Steps:

• In a large pot saute (sweat) chopped onions in olive oil.
• Peel and dice potatoes into small bites and add to onions and olive oil.
• Add cayenne pepper, black pepper and salt.
• Cook potatoes with 1/4 cup of water covered until fork tender.
• In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
• Add flour and butter mixture to large pot and mix with potatoes.
• Pour 4 cups chicken broth and stir until it starts to thicken.
• Add can of whole baby clams and chopped clams with juice.
• Pour in heavy cream.
• (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
• Cook for 30 minutes.
• Top with Old Bay Seasoning.