Tomato Clam Chowder
(Food & Wine - June 2010
8 servings
Juicy Grilled Tomatoes (below)
8 pounds cherrystone clams
Two 8-oz. bottle clam juice
2 Tbsp extra-virgin olive oil
1 onion, cut @ 1/4" dice
2 garlic cloves, minced
2 medium baking potatoes, peeled and cut @ 1/3" dice
1 cup low sodium chicken broth
2 thyme sprigs
1 bay leaf
Salt and freshly ground black pepper
2 Tbsp coarsely chopped flat-leaf parsley
1. Scrape the tomatoes and their juices from packets into a food processor and pulse until coarsely chopped.
2. In a large pot, combine the clams and clam juice and bring to a boil.
Cover and simmer over moderately high heat until the clams open, about 8 minutes. Remove from the heat. Using a slotted spoon, transfer the clams to a large bowl. Remove the clams from their shells, coarsely chop the meat and reserve. Strain and reserve the clam broth. Rinse out the pot.
3. In the same pot, heat the olive oil. Add the onion and cook over
moderate heat until tender (~5 minutes). Add the garlic and cook until fragrant, about 1 minutes. Add the reserved clam broth, potatoes, chicken broth, thyme sprigs and bay leaf. Bring to a simmer, cover and cook over moderately low heat until the potatoes are tender (~12 minutes). Add the chopped tomatoes, cover and simmer 3 minutes. Discard the thyme sprigs and bay leaf. Stir in the chopped clams and season the chowder with salt and pepper. Ladle into bowls and sprinkle with the parsley and serve.
Juicy Grilled Tomatoes
(Food & Wine - June 2010)
4 side-dish servings
4 tomatoes (1 lb) quartered
1 pint grape or cherry tomatoes (10 oz.)
1 pint small mixed heirloom tomatoes, halved if large
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper
1. Light grill to preheat. Arrange four 12 x 24-inch sheets of heavy duty foil on work surface. Mound 1/4 of the tomatoes in the centre of each sheet, drizzle with olive oil and seasonings. Fold up to create tight packages.
2. Set the packets on the grill and cover. Grill over moderately high heat ~18 minutes - until the tomatoes start to soften and burst. Using scissors, carefully cut open the foil packets and serve.
(Food & Wine - June 2010
8 servings
Juicy Grilled Tomatoes (below)
8 pounds cherrystone clams
Two 8-oz. bottle clam juice
2 Tbsp extra-virgin olive oil
1 onion, cut @ 1/4" dice
2 garlic cloves, minced
2 medium baking potatoes, peeled and cut @ 1/3" dice
1 cup low sodium chicken broth
2 thyme sprigs
1 bay leaf
Salt and freshly ground black pepper
2 Tbsp coarsely chopped flat-leaf parsley
1. Scrape the tomatoes and their juices from packets into a food processor and pulse until coarsely chopped.
2. In a large pot, combine the clams and clam juice and bring to a boil.
Cover and simmer over moderately high heat until the clams open, about 8 minutes. Remove from the heat. Using a slotted spoon, transfer the clams to a large bowl. Remove the clams from their shells, coarsely chop the meat and reserve. Strain and reserve the clam broth. Rinse out the pot.
3. In the same pot, heat the olive oil. Add the onion and cook over
moderate heat until tender (~5 minutes). Add the garlic and cook until fragrant, about 1 minutes. Add the reserved clam broth, potatoes, chicken broth, thyme sprigs and bay leaf. Bring to a simmer, cover and cook over moderately low heat until the potatoes are tender (~12 minutes). Add the chopped tomatoes, cover and simmer 3 minutes. Discard the thyme sprigs and bay leaf. Stir in the chopped clams and season the chowder with salt and pepper. Ladle into bowls and sprinkle with the parsley and serve.
Juicy Grilled Tomatoes
(Food & Wine - June 2010)
4 side-dish servings
4 tomatoes (1 lb) quartered
1 pint grape or cherry tomatoes (10 oz.)
1 pint small mixed heirloom tomatoes, halved if large
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper
1. Light grill to preheat. Arrange four 12 x 24-inch sheets of heavy duty foil on work surface. Mound 1/4 of the tomatoes in the centre of each sheet, drizzle with olive oil and seasonings. Fold up to create tight packages.
2. Set the packets on the grill and cover. Grill over moderately high heat ~18 minutes - until the tomatoes start to soften and burst. Using scissors, carefully cut open the foil packets and serve.
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