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How To make Fideus with Clams and Garlic Mayonnaise
2/3 Cup mayonnaise
2 garlic cloves
minced
1 Tablespoon buttermilk
1 Bunch fresh chives :
minced
3 Tablespoons olive oil
1 onion chopped
1 Leek (White & Pale Green Parts Only)
2/3 Cup dry white wine
1 1/2 Pounds fish bones :
from white fish
8 Cups water
6 Sprigs fresh parsley
1 Teaspoon whole black peppercorns
1 bay leaf
12 Ounces fideous pasta or vermicelli
20 Large clams in shells -- scrubbed
Whisk mayonnaise, garlic and buttermilk in small bowl until smooth. Stir in chives. Season to taste with salt and pepper. Cover and refrigerate 1 hour to allow flavors to blend. Heat 1 tablespoon oil in heavy large Dutch oven over medium heat. Add onion and leek and sautJ until tender but not brown, about 10 minutes. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add fish bones, water, parsley, peppercorns and bay leaf. Simmer until liquid is reduced to 6 cups, about 1 hour. Strain; discard solids. Heat remaining 2 tablespoons oil in heavy large Dutch oven over medium high heat. Break pasta into 2 inch lengths and add to Dutch oven. saute until pasta is golden brown, about 5 minutes. Add stock. Cook until pasta is almost tender, but mixture is still soupy, about 3 minutes. Add clams, pushing into broth. Cover and cook until clams open, about 8 minutes. Discard any clams that do not open. Season to taste with salt and pepper. Ladle into bowls. Spoon dollop of garlic mayonnaise over and serve. 10/24/96 show
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Clam Chowder Recipe (Winter Soup with Seasonal Clams and Vegetables) | Cooking with Dog
We are making delicious Clam Chowder with seasonal clams and lots of vegetables. The savory umami of the clams and vegetables brings out the flavor of the broth. Delicious!
How to make Clam Chowder
(2 people) Cook Time: 30 minutes
* Time for removing sands from clams is not included in cook time.
250g Clams in the shell (8.8 oz)
50ml White Wine or Sake (1.7 fl oz)
200ml Water (6.8 fl oz)
100g Onion, cut into 1cm or 0.4 inch cubes (3.5 oz)
60g Carrot, cut into slightly smaller than 1cm cubes (2.1 oz)
100g Potato, cut into 1cm or 0.4 inch cubes (3.5 oz)
100g Cabbage Leaves, cut into 2x2cm or 0.8x0.8 inch pieces (3.5 oz)
1 Garlic Clove, coarsely chopped
30g Slab Bacon, cut into 1cm or 0.4 inch cubes (1.1 oz)
1 tbsp Cake Flour or All Purpose Flour
1 tbsp Olive Oil
1 Bay Leaf
300ml Milk (10.1 fl oz)
1/2 tsp Salt
Black Pepper
1/2 tbsp Butter
Parsley Leaves
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley