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Yield:
1
Ingredients:
| 2 tbl |
olive oil |
| 1 lrg |
Spanish onion medium diced |
| 2 x |
carrots diced |
| 2 x |
celery ribs diced |
| 1 x |
red bell pepper cored, diced fine |
| 1 x |
yellow bell pepper cored, diced fine |
| 1 x |
green bell pepper cored, diced fine |
| 3 x |
garlic cloves finely chopped |
| 1 cup |
cream sherry |
| 2 cup |
chopped clams fresh or canned |
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(reserve juice from clams if using canned) |
| 3 cup |
clam juice |
| |
(use all bottled clam juice or clam |
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juice drained from canned clams plus bottled juice) |
| 3 cup |
chicken stock or broth |
| 2 tbl |
clam paste |
| |
(or use clam base or a fish bouillon cube) |
| 2 tbl |
chicken base |
| 1/3 cup |
chopped fresh parsley |
| 1/3 cup |
fresh chopped chives |
| 4 oz |
bacon finely diced, |
| |
cooked until brown, drained lightly |
| 1/2 tsp |
freshly-ground white pepper |
| 1 tbl |
Cajun seasoning |
| |
(Paul Prudhomme brand or other blend) |
| 1 tsp |
cayenne pepper |
| 1 tsp |
chopped fresh basil |
| 1 tbl |
dried oregano |
| 1 tbl |
lemon pepper |
| 1 tsp |
salt |
| 2 cup |
diced canned tomatoes undrained |
| 1/4 cup |
tomato puree |
| |
(or 12-oz can tomato paste) |
| 1 qt |
water |
| 1 qt |
whipping cream |
| 1 qt |
milk |
| 2 x |
cooked baked potatoes peeled, diced |
| 1/4 cup |
cornstarch mixed with |
Instructions:
Instructions: Heat olive oil in large saute pan. Add onion, carrots, celery, bell peppers and garlic; saute until tender, about 5 minutes. Add sherry and cook over medium heat until liquid is reduced by two-thirds. Add clams, clam juice, stock, clam paste and chicken base, bacon, seasonings, tomatoes, puree and water.
Bring to low boil and cook, uncovered, for 1 hour. While stirring, add cream, milk and potatoes. Reduce to simmer. Gradually thicken with cornstarch and water mixture. Consistency should be thick enough to coat back of spoon. Cook until heated through. Taste and adjust spices if needed.
This recipe yields about 2 gallons.
Yield: 2 gallons
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