On Jan 26, 7:27*am, (z z) wrote:
> So the other night I had a $6 cup of clam chowder. I hate potatoes in
> soup. The only reason I bought this is because it was on a "gourmet"
> soup/salad bar where I was able to ladle it out myself-which meant I was
> able to skim over the potatoes. Largest pieces of clam I have ever
> chewed. So flavorful rich hearty.
>
> At the store last night I bought canned clam. I had choices of clam
> juice in a bottle, two brands of minced clams, one tin of smoked clam,
> and one can of whole clams. I bought the whole clams so I can try and
> duplicate this soup at home...I have never made soup before :-) I know
> what a clam is, but it will be fun opening this can to see what it looks
> (and smells) like.
>
> Have you looked at the little cans of fishy aisle lately at your grocery
> store? If it swim's, its in a can there-it aint just tuna shrimp salmon
> crab clams and sardines anymore, folks!
>
> Have you tried any of the more exotic ones?

For your clam stew, since you don't want potatoes in
it......substitute clams for the oysters in this really good oyster
stew recipe.

3 tbsp butter
2 shallots, minced
4 stalks celery finely chopped with leaves
1 tsp celery seeds
1 cup clam juice
3 cups chicken broth
salt and ground white pepper
1/4 cup heavy cream
30 oz small jarred oysters
3/4 tsp Hungarian paprika
Minced parsley for garnish

In a soup pot over medium heat, melt 2 tbsp butter, add shallots and
saute until translucent, add celery and saute until celery brightens
in color. Stir in wine or sweet vermouth and cook 3-4 minutes to burn
off alcohol. Add clam juice, chicken broth, salt and pepper to taste,
cover. Simmer 15 minutes. Add cream, heat 2-3 minutes, add oysters,
cook uncovered until oysters plump and edges curl. Stir in remaining
butter and paprika to taste. Serve in warm bowl. Garnish with paprika
and sprinkling of parsley

This recipe comes from Epicurious.