Originally Posted by Margi Cintrano
Just Plain Bill,
Firstly, nice to see that you are having Pasta al Genovese ...
I had commented on your post for a Cream Clam Chowder however, have not heard from you --- I prefer MANHATTAN CLAM CHOWDER and u have a recipe !!!
Could you provide me with the recipe at your convenience ?
Thanks so much.
Give Luca´s Spaghetti alla Puttanesca di Luca a try !!! I have made, however, his recipe is same however, I had forgotten the sauce part, and his is better than a marinara !!!
MANHATTAN STYLE CLAM CHOWDER (2+ litri)
50 Small (Thumbnail size) Vongole
2 etti streaky smoked bacon, diced
2 stalks celery, diced
3 medium sized yellow onions, coarsely chopped
1 bay leaf, crumbled
1 or 2 green bell peppers, thinly sliced
700 grams chopped peeled ripe plum tomatoes
1 clove garlic, chopped
6 medium sized (600 grams) potatoes, peeled and cubed
1/2 teaspoon black pepper
3 tablespoons minced parsley
1 1/2 tsp. thyme
1 litre of chicken broth
Place scrubbed vongole in 6 litre kettle with 750 ml. of boiling water.
Cover kettle and steam until vongole open (about 5 minutes).
Remove vongole and save broth.
Fry bacon to draw fat, add celery, onions, and green peppers.
Add 4 - 5 tsp. flour to the bacon, celery, onion, green peppers and mix thoroughly.
Add garlic, then tomatoes, potatoes, thyme, bay leaf, vongole broth, and chicken broth.
Stir, cover, and simmer for about 45 minutes (until potatoes are tender).
Add black pepper, vongole, and parsley.
Stir and serve.
I like it better refrigerated and reheated the next day.