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This document provides a recipe for Fickle Pickle Caribbean Clam Chowder. The recipe calls for sautéing shallots and garlic in olive oil, then adding clams, clam juice, orange juice, saffron, cream and coconut milk. Vegetables like potatoes, bacon, garlic, peppers and herbs are then added and simmered. The soup is topped with orange sections, cilantro and toasted coconut when serving.
This document provides a recipe for Fickle Pickle Caribbean Clam Chowder. The recipe calls for sautéing shallots and garlic in olive oil, then adding clams, clam juice, orange juice, saffron, cream and coconut milk. Vegetables like potatoes, bacon, garlic, peppers and herbs are then added and simmered. The soup is topped with orange sections, cilantro and toasted coconut when serving.
This document provides a recipe for Fickle Pickle Caribbean Clam Chowder. The recipe calls for sautéing shallots and garlic in olive oil, then adding clams, clam juice, orange juice, saffron, cream and coconut milk. Vegetables like potatoes, bacon, garlic, peppers and herbs are then added and simmered. The soup is topped with orange sections, cilantro and toasted coconut when serving.
3 large shallots or 5 small, peeled and thinly sliced 2 cloves garlic, peeled and thinly sliced 4 cans chopped clams, drain and reserve clam juice 1 clam juice or cup chicken broth 2 star anise ½ TBS roughly cracked black pepper 1 ½ cup freshly squeezed orange juice ½ scant TBS saffron ½ quart heavy cream ½ cup coconut milk
3 – 6 new potatoes, scrubbed and diced medium
1 tsp salt Water to cover potatoes
1 oz smoked slab bacon, diced into ¼” pieces
¼ cup pure olive oil 2 TBS butter 2 cloves garlic, sliced thinly ½ Poblano chili, stem and seeds discarded, minced ¼ red onion, peeled and diced medium 1 large carrot, peeled and diced medium ¼ bulb fennel, cored and diced medium 1 celery stalk, cleaned and diced medium ½ red bell pepper, stem and seeds discarded, diced medium ½ cup sweet corn kernels 1 tsp kosher salt ½ tsp freshly cracked black pepper ¼ cup roughly chopped cilantro leaves 1 large bay leaf or two small, broken
Orange Sections, to garnish (can use 11 oz. can Mandarin oranges)
Cilantro Sprigs, to garnish Toasted coconut, to garnish
Drain and reserve clams. If reserved clam juice does not equal 1 cup, top off with chicken broth.
Heat the olive oil in a large, heavy-bottomed saucepan over
medium-high heat. Add shallots and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add clams, clam juice mixture, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Bring to boil and remove cover.
Allow the orange and shellfish juice to reduce, uncovered, until
about 1 c of liquid remains, about 10 minutes. Now add the saffron, cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful cream can boil over and spill in seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from heat and reserve.
Put potatoes in a saucepot of lightly salted water. Bring to boil and
turn down heat and simmer until just done (about 5 minutes). Strain off the water. Reserve the potatoes. In a large heavy soup pot cook the bacon with olive oil over medium-high heat until bacon is halfway cooked. Add the butter and stir. Add garlic and chilies and stir briefly. Add the red onion, carrot, fennel, celery, red pepper, and corn and stir to coat. Add salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm (about 8 minutes).
Add reserved potatoes, cream and clam mixture.
Heat the soup until quite warm.
To toast raw coconut, heat oven to 350° F. Spread coconut in a
thin layer in shallow baking pan. Bake 3 to 5 minutes, stirring occasionally, until light golden brown.
Garnish with orange sections, cilantro leaves, and/or toasted