Classic Manhattan Clam Chowder

Ingredients

1 tablespoon olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 medium bell pepper, seeded and diced
1 pound Yukon gold potatoes, peeled and diced
1 garlic clove, minced
1 sprig of thyme
1/4 teaspoon celery seed
2 bay leaves
15 oz can chopped tomatoes
2 cups of seafood broth or clam juice
2 10-ounce cans of diced clams, drained with juice reserved
Salt and black pepper to taste
Chopped parsley
Saltine crackers for serving

Directions

Heat the oil in a dutch Oven, Add vegetables and garlic, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Add drained clam broth, seafood broth, thyme and celery seed, and bay leaves.

Partly cover the pot, and simmer gently until potatoes are tender approximately 10 minutes.

When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard. Taste and adjust the seasoning.

The chowder should be allowed to sit for a while to develop flavor. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

Homemade Shrimp Po-Boy Sandwiches

3 servings
You can buy the creole seasoning or make your own. See recipe.

Shrimp Seasoning
¼ teaspoon granulated garlic
1/2 teaspoon Cajun seasoning
1/4 teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
1tablespoon olive oil

Rémoulade Sauce
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 Tablespoonsweet pickle relish
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely minced shallot
1 tsp. tarragon or Champagne vinegar
1 to 2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Kosher salt
A good sprinkle of paprika

Sandwich
½ lb medium shrimp shells removed and deveined
1 tablespoon olive oil
Creole seasoning
Sliced tomato
Shredded lettuce

3 French bread rolls, about 6 inches long, warmed

Directions

Make the creole seasoning and the Remoulade sauce and set them aside. Preheat the broiler to high.

Place the shrimp and creole seasoning in a ziplock bag. shake and then add the oil. shake again. Cover a sheet pan with foil and spray with cooking spray. Place the shrimp in a single layer on the prepared pan. Broil the shrimp for 2-3 minutes on each side until curled and light pink. Remove to plate.

To make the sandwiches

Spread some of the Remoulade sauce on both sides of the inside of the rolls. Add sliced tomato and shredded lettuce. Top with 1/3 of the shrimp. serve with a cup of soup.


Posted by in clams, Healthy Italian Cooking, rolls, Sauces, shrimp, Soup, Vegetables