Provincetown Seafood Cookbook by Howard Mitcham

Author:Howard Mitcham
Language: eng
Format: epub
Tags: pescatarian cookbook, pescatarian, pescatarian cooking, best cookbook, cookbook gift, seafood, illustrated cookbook, out of print cookbook, rare cookbook, cooking, cookbook, cook book, cookbooks, fish, fishing, cook books, cooking books, cooking gifts, fish cookbook, food, barbecue, home cooking, foodie, recipes, salt, fast food, charcuterie, italian cookbook, meat, italian food, camping, fish recipes, pasta, pasta cookbook, health, how to, breakfast recipes, ingredients, cooking reference, poultry, food writing, food science, essays
ISBN: 9781609808402
Publisher: Seven Stories Press
Published: 2018-06-19T18:00:00+00:00

PORTUGUESE CLAM CHOWDER (MILKLESS)

(Serves 6)

1 10-qt. bucket of cherrystone or littleneck quahaugs

¼ stick butter

1 medium onion, chopped

2 cloves garlic, minced

2 fresh tomatoes, diced

1 qt. fish stock or bouillon

½ cup chopped fresh parsley

1 1” piece of linguica, sliced thinly

¼ tsp. saffron

¼ tsp. ground cominos

1 cup dry white wine

salt and fresh ground black pepper to taste

Shuck the quahaugs and save their liquor. Cut the meats up with scissors and set aside. Melt the butter in a saucepan and saute the onion, garlic and linguica together until onion is soft; add the tomatoes and parsley and stir them in. Add the fish stock, the clam liquor, the saffron, cominos and wine. Cook rapidly for 10 minutes to blend all the flavors. Lower the heat a little and add the clam meats and cook 10 minutes longer.

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