Italian Clam Soup

Zuppo di Vongole.



40 little neck clams, the smaller the better

1/3 cup olive oil

1/2 cup finely chopped onion

4 cloves garlic, minced

8 anchovies, finely chopped, optional

6 basil leaves OR 1 tsp. dry basil

3 TB fresh parsley, finely minced

1 tsp. dried oregano

1 tsp. crushed fennel seeds

1 tsp. chopped leaf saffron

1 can (6 oz.) tomato paste

1 cup dry white wine (Chardonnay or Pinot Noir)

2 cups water

Salt and ground black pepper, to taste



Rinse clams under cold water to remove sand.



Heat olive oil in kettle; add onion and garlic. Cook, stirring, until

onion is wilted. Add anchovies, basil, parsley, oregano, fennel seeds

and saffron. Cook, stirring, about 5 minutes. Add tomato paste, wine and

water; stir. Simmer another 5 minutes. Add clams.



Cover and cook, stirring with wooden spoon and shaking kettle

occasionally, until clams open, about 5 to 10 minutes. Salt and pepper

to taste.



Serves 4

Curried Corn and Shrimp Soup

from Sunset, Sept 1992



2 cups regular-strength chicken broth

2 medium-size tart apples (peeled, cored and chopped)

1 large onion (chopped)

1/2 tsp curry powder

1 large red bell pepper (stemmed and seeded)

4 cups cold buttermilk

1/4 cup lime juice

1 1/2 cups cooked corn kernels

1/2 cup minced fresh cilantro

1/3 lb. tiny cooked shrimp

Cilantro Sprigs (optional)



In a 4- to 5- quart pan over high heat combine broth,

apples, onion, and curry. Cover and bring to a boil,

then simmer until apples mash easily (about 30 min).

Let cool, then cover and chill until cold, at least 3

hours or up to a day. Smoothly puree mixture in a

blender or food processor.



Cut a few thin slivers from bell pepper and set aside;

dice remaining pepper and put into a tureen with apple

puree, buttermilk, lime juice, 1 1/4 cups of corn and

minced cilantro. Ladle soup into bowls and top with

shrimp, remaining corn, bell pepper strips, and

cilantro sprigs.

Corn and Shrimp Soup

Makes 18 cups. 
 
1 stick butter or margarine (See note)
2 yellow onions, chopped (about 2 1/2 cups)
2 green bell peppers, chopped (about 2 cups)
2 heaping tsps. minced garlic
2 (14 3/4-oz.) cans cream-style corn
2 (11-oz.) cans niblet whole-kernel corn, undrained
1 (10-oz.) can Ro-tel milder tomatoes and green chilies,
undrained
1 (14.5-oz.) can diced tomatoes, undrained
4 tsps chicken base mixed with 28 ozs. boiling water (or 2 [14
oz.-cans] chicken broth) (See note)
1 tsp. liquid crab boil, or to taste
Salt, pepper and Tabasco sauce, to taste (See note)
2 lbs. cleaned and peeled medium shrimp (can use frozen peeled
and cooked shrimp if you are in a hurry)
1 tbl. parsley flakes
1 bunch green onions, chopped

1. Heat butter or margarine in soup pot or large Dutch oven over
medium-low heat.

2. Sauté yellow onions, bell peppers and garlic until onions are
translucent.

3. Add in cream-style corn, whole-kernel corn, Ro-tel tomatoes,
diced tomatoes, chicken broth and crab boil. Mix well and allow
to simmer over medium-low heat for about 30 minutes.

4. Turn heat up to medium and add shrimp, parsley flakes and
chopped green onions. When shrimp turn pink, soup is ready to
serve, but it can be held at a simmer for up to an hour.

Note: I really prefer the chicken base mixed with boiling water
in any recipe that calls for chicken broth. It seems to have a
lot more flavor than the canned broth. I rarely add a lot of
salt when cooking. I like the flavor of the liquid crab boil,
and that is enough "heat" for me. However, you can certainly add
Tony's, salt, black and/or red pepper and Tabasco to your own
taste. If you are not using butter or margarine these days, I
have made this quite successfully with Smart Balance, using
about 1/3 cup to sauté the vegetables.

Zippy Seafood Stew

From Taste of Home



INGREDIENTS

3 to 4 medium leeks (white portion only), sliced



1 jalapeno pepper, seeded and chopped



3 garlic cloves, minced



2 tablespoons olive or vegetable oil



1-1/2 cups tomato puree



1 cup water



1 cup chicken or vegetable broth



1 teaspoon salt



3/4 teaspoon ground cumin



1/4 teaspoon ground cinnamon



1/8 teaspoon cayenne pepper



3/4 pound uncooked medium shrimp, peeled and deveined



3/4 pound sea scallops



SERVINGS 6-8

CATEGORY

Main Dish

METHOD Other stovetop

PREP 15 min.

COOK 15 min.

TOTAL 30 min.

DIRECTIONS

In a Dutch oven or large kettle, saute the leeks, jalapeno and garlic

in oil until tender. Add the tomato puree, water, broth and

seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10-

15 minutes. Add shrimp and scallops; simmer 5 minutes longer or until

shrimp turn pink and scallops are opaque. Yield: 6-8 servings.

Cioppino



"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"



Original recipe yield:

12 to 14 servings

PREP TIME 10 Min COOK TIME 45 Min READY IN 55 Min PHOTO BY: Allrecipes



INGREDIENTS

3/4 cup butter

2 onions, chopped

2 cloves garlic, minced

1 bunch fresh parsley, chopped

2 (14.5 ounce) cans stewed tomatoes

2 (14.5 ounce) cans chicken broth

2 bay leaves

1 tablespoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup water

1 1/2 cups white wine

1 1/2 pounds large shrimp - peeled and deveined

1 1/2 pounds bay scallops

18 small clams

18 mussels, cleaned and debearded

1 1/2 cups crabmeat

1 1/2 pounds cod fillets, cubed

DIRECTIONS

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.

Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread

Avacado and Smoked Salmon Soup

2 avocados
2 tablespoons fresh lemon juice
1/2 cup sour cream
3 to 3 1/2 cups chicken broth
1/4 teaspoon Tabasco
2 ounces smoked salmon

Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth, and the Tabasco until the mixture is smooth, adding enough of the remaining 1/2 cup broth to thin the mixture to the desired consistency. Transfer the soup to a bowl, season it with salt and pepper, and chill it, its surface covered with plastic wrap, for 1 hour, or until it is cold. The soup will discolor if kept for more than 6 hours. Stir half the salmon, chopped, into the soup, divide the soup among chilled bowls, and garnish it with the remaining salmon, cut into strips. Makes about 5 cups, serving 6.

Oyster Bar Soup



1/2 cup fresh or bottled clam juice

6 TB butter

1 tsp. paprika plus more, for garnish

1/2 tsp. celery salt

1-1/2 TB Worcestershire sauce

24 oysters, shucked, with their liquor

3 TB chili sauce

2 cups half-and-half

4 slices white bread, toasted



Combine clam juice, half the butter, paprika, celery salt, and Worcestershire

sauce in sauce pan.

Cook over medium heat just until butter has melted, about 1 minute.



Reduce heat to medium-low, add oysters and their liquor, and cook just until

oysters are heated

through, about 1 minute. Stir in chili sauce and half-and-half and heat.



Place a slice of toast in each of 4 serving bowls. Pour oyster mixture over

toast, float remaining butter

on top, garnish with paprika, and serve.



Yield: 4 servings.