Pipi Soup Nz Clam Chowder Food

PIPI SOUP (NZ CLAM CHOWDER)

Steps:

• In a steamer or a stock pot, steam the clams in 1/2 cup of water for 5 minutes or until opened.
• Remove clams from pot and reserve liquid for the soup.
• Remove the clam meat from shells and chop roughly.
• Discard shells and set clam meat aside.
• In a stock pot, saute the onion in butter on a low heat for 5 minutes or until translucent.
• Add the garlic and fry for 1 minute. Add the parsley and continue to fry for another minute.
• Turn up the heat and add the sherry.
• Let the alcohol evaporate --this will take about 1 minute.
• Then add the clam liquid and salt. Stir again and simmer for 3 minutes.
• Add the milk and diced potatoes. Simmer for 10 minutes.
• Now add the flour/water mixture and stir well to thicken.
• After about 5 minutes, or just before serving, add the chopped clams to the soup, don't do this too early so that you don't overcook them.
• Add the chopped basil and stir well. Taste the soup and add more salt if it's needed.
• Serve soup with a piece of garlic buttered toast.

QUICK CLAM CHOWDER

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.

CLAM CHOWDER / STEW

Steps:

• Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
• Add onion to pot, saute until softened, then add potatoes and chicken stock.
• Season with salt and cayenne, cover and cook for 15 minutes.
• In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
• Cook for 1 minute, then add cream and milk while whisking.
• Cook over low heat until thickened.
• Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
• Add Worcestershire and bacon.
• Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.
• Stir and gently cook over moderate heat until heated through.
• Transfer to soup tureen and garnish with parsley and paprika if using.

CLAM CHOWDER III

Steps:

• In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
• In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
• Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.