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1993-01-04
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Newsgroups: rec.food.recipes
Distribution: world
From: bcsfse!billf@bcstec.ca.boeing.com (Bill Fischer)
Date: 20 Dec 91 15:09:03 GMT
Subject: CRAB: Crab Chowder
Reply-To: bcsfse!billf@bcstec.ca.boeing.com
Summary: orig. subject: Crab Chowder
Archive-Name: recipes/crab/chowder
Keywords: recipe crab chowder
Followup-To: rec.food.cooking
Organization: BoeCom System Tools
Approved: aem@mthvax.cs.miami.edu
This recipe is from an old Cusine magazine. It is wonderful chowder
and would probably work well with clams as well.
Makes about 3 quarts (12 servings or so)
8 cups bottled clam juice
1 cup dry sherry
1/2 cup brandy
1/4 cup minced shallots
1 T minced garlic
Parlsey stems
4 bay leaves
4 medium potatoes pared cut into 1/2 inch dice (I leave the skin on)
2 oz. salt prok without rind cut into 1/8 inch dice
3 slices of bacon cut into 1/2 inch pieces
2 Cups diced onions
1 1/2 cups finely chopped celery
1 T dried thyme
1/2 cup flour
3 Cups heavy cream
salt
white pepper
Hot red pepper sauce
3/4 pound crabmeat picked over
Chopped fresh parsley
Heat clam juice, sherry, brandy, shallots, garlic, parsley stems, and
bay leaves in large saucepan over high heat to boiling. Reduce heat to
low; simmer uncovered 15 minutes skimming surface occasionally. Strain
through sieve lined with double thickness of dampened cheesecloth;
keep warm.
Boil potatoes in lightly salted water until tender, 5 - 8 minutes and
drain.
Cook salt pork and bacon in large heavy saucepan over medium heat until
fat is rendered and salt pork and bacon are crisp. Add onions and
celery; saute, stirring frequently, until tender. Add thyme; saute 1
minute. Stir in flour; cook, stirring constantly, over low heat 5
minutes. Do not brown flour.
Gradually stir clam broth into roux over low heat. Heat to boiling over
high heat. Reduce heat to low; simmer uncovered 20 minutes, skimming
surface periodically. Stir in cream and potatoes; heat to boiling.
Season to taste with salt if necessary and enough white pepper and red
pepper sauce to give chowder a good peppery taste.
Just before servng, stir in crab meat. Heat until crab is hot. Serve
in warmed bowls and garnish with fresh parsley.
Enjoy.
Bill Fischer