Manhattan Clam Chowder
**2 bacon slices, cut into 1/2-inch squares
**1/3 cup chopped onion
**3 tablespoons diced (1/3 inch) green bell pepper
**3 tablespoons diced (1/3 inch) celery
**2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
**1 (8-oz) bottle clam juice
**1 cup canned diced tomatoes (8 oz), including juice
**2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
New England Clam Chowder
5 bacon slices, cut into 1/4-inch pieces
1/4 cup butter
1 medium onion, chopped
1/4 cup all-purpose flour
Salt and pepper to taste
4 cups milk
Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as your prefer
1 LB. Andrea's Fresh frozen choped clams
Crackers or bread
In a large soup pot over medium heat, saut* bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off fat from soup pot). Set aside.
Reduce heat to low and add butter and stir until melted. Add onion and saut* until soft. Add flour, salt, and pepper, stirring constantly until well blended. Gradually add milk, stirring constantly until sauce comes to a boil and thickens.
Add potatoes and simmer 10 to 15 minutes or until potatoes are soft. Add bacon, clams, and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper. Remove from heat and serve in soup bowls. Serve with crackers or bread.
Pasta with clam sauce
Andrea’s Pasta in Clam Sauce
· 2 medium onions
· 4 TBL extra virgin olive oil
· 6-7 cloves of garlic
· 3 cups diced tomatoes
· 10 oz can baby clams
· 1 lb bowtie pasta
· 2 TBL Italian parsley
· 2[S1] dozen little neck clams
· Pepper and Andrea’s sea salt to taste
· 2 TBL chopped basil
· Pecorino Romano cheese to taste
1. Slice onions and chop garlic coarsely
2. Sautee garlic and onions in olive oil for 5-7 minutes or until onions are translucent
3. Add tomatoes and clam juice from the can of baby clams. Add salt and pepper to taste. Let simmer for 10-15 minutes
4. Add parsley and basil
5. Fill a pot with enough water to cover pasta. Add a tsp of olive oil and a tsp of salt. Bring water to a boil.
6. Add clams to sauce mixture and let simmer another 10 minutes.
7. Once water is boiling, add pasta and cook for 7-10 minutes or until pasta is tender.
8. Add sauce to pasta and top with cheese to taste.
Joe's Seafood Boil
2 1/2 lbs. Large Shell-On Shrimp
3 lbs. Smoked Kielbasa; cut into 1-1/2 inch chunks
6 Ears of Corn; cut in thirds
3 lbs. Red-skinned Potatoes
6 Small OnionsInstructions:
Fill a large pot half-way with water. Bring to a rolling boil and stir in Old Bay Seasoning.
Add potatoes, corn, and onions. Boil for around 8 minutes.
Add smoked Kielbasa and boil for an additional 4-5 minutes.
When potatoes are tender, add the shrimp. Cover and continue boiling for 2-3 minutes.
Check shrimp to see if they are fully cooked — make sure that they are opaque and firm.
Carefully drain the water from the pot and serve.
Serves 8-10 people. Buon Appetito!
1/8 cup Old Bay Seasoning