Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chowder sweet molly malone
Date: January 17, 2007
2 1/2 pounds cockles or little littleneck clams, in their shells
1 1/2 normal cups white wine
1 normal cup good water
2 1/2 pounds mussels, in their shells
6 tablespoons unsalted butter
2 leeks, white and pale green parts only, washed and thinly sliced
2 average onions, peeled, finely diced
1 bay leaf
2 average waxy potatoes, peeled, cut into 1/2-inch cubes
1 or 2 (8 ounce) bottles clam juice (optional)
2 normal cups heavy cream
Salt
Freshly ground black pepper
1/3 normal cup finely chopped fresh parsley
6 lemon wedges, seeds removed
Preheat oven to 250 degrees F. Place 6 soup plates on rack to warm.
Scrub the cockles or clams in cold running good water and drain. Throw out any open ones. Place 1/2 normal cup wine and 1/2 normal cup good water into a wide skillet with a tight-fitting lid. Add the cockles and cover tightly. Bring to a boil over high heat, reduce heat and cook for 2 or 3 minutes, shaking often. Lift the lid often. Quickly remove the cockles as they open. Do not overcook. When all cockles have opened, remove the meat from their shells, discarding any that have remained closed. Carefully strain the cooking liquid through a fine sieve and reserve. Reserve 6 whole cockles for garnishing final chowder.
Rinse the mussels, scrub extensively and remove the beard (many that you buy today have the beard removed, when in doubt, ask the fish salesperson). Cook the mussels by using the above procedures. Reserve cooking liquid and 6 whole mussels.
Melt 4 tablespoons butter in 5-quart soup pot over high heat and add the leeks and the onions. Cook over average heat, stirring often, until onions are translucent, about 5 minutes. Add bay leaf, potatoes, reserved cockle and mussel cooking liquid and remaining white wine. (You may need to add enough bottled clam juice to cover the potatoes and onions for simmering.) Bring to a boil over high heat, reduce heat, partially cover and simmer over low heat until potatoes are tender. Add heavy cream and simmer chowder until the cream is somewhat reduced and you have a succulent consistency. Add reserved cockle and mussel meat and simmer for a few minutes to heat thoroughly. Taste and add salt, if necessary, and pepper. Remove bay leaf and swirl in remaining butter.
Remove soup plates from oven, add chowder to each. Garnish each serving with a reserved whole cockle and mussel, and lemon wedges. Sprinkle with parsley. Serve immediately.
Serves 6.