**Happy Valentine's Day** Freepers are lovers Too!

www.CookingWithCarlo.com ^ | Feb 14 2004 | Carlo3b, a FReeper, Lover, Dad, Chef

[mylife]

Fresh Clams with Artichokes and Tomatoes

Is this your recipe carlo? I havent heard of this marriage..it works..I have to try this recipe

[hosepipe]

@Carly:
039 would work.. I don't care what sex you are... Men are so simple, women so complcated...

[mylife]

Happy Valentines day !!

[hosepipe]

FOOD in the right venue.... could be love!... i have experience...

[mylife]

The cardomom and coriander in # 39 would certainly add an exotic flare to this rack of lamb....just that little some thing to make it exotic

[.38sw]

Happy Valentine's Day! I've been gone all week, and when I got home this evening, my sweetie gave me my Valentine's presents, rather than wait until tomorrow. He gave me a dozen fire and ice roses, and a diamond pendance necklace. Maybe I should be gone more often?

I think I'll make filet mignon for dinner tomorrow...

[carlo3b]

Fresh Clams with Artichokes and Tomatoes..
It's wonderful.. such aroma, but a graceful flavor.. try it.. :)

[hosepipe]

That hot rack of lamb.... !

not bad... good .ummm. 3.serious differences from the norm...

PLUS anto-climax Carlo.. you are a genius well amybe not a genius but say.... a friend

[hosepipe]

Carly.. question...
Razor clams... some reseach.. so what.. Well I'm starting busines getting razor(alaska) clams... there BIG.. how best to process them..

I don't know you can repond to this but HEY!.. Who loves ya baby!... Razor Clams in say cream saase!... It must be good or I would never present it...

WHAT... sauterine!?

[mylife]

The brushcetta worked for me! ;^)

Its not low carb, but what a way to use the garden!

[mylife]

I certainly will try the clams with artichoke.

Artichoke Shallot souffle is one of my secrets

[carlo3b]

Try this..link. I don't remember having used Razor Clams in anything other than dip, or clam sauce, and the link has a recipe for the dip. I have always thought of them as utility clams, as in you can chop them into any clam recipe but not eat them raw..

RIGATONI WITH SHRIMPS AND CLAMS FRA DIAVOLO

• 1 lb. fresh shrimp deveined with tail
• 1 lb. fresh mussels
• 1 lb. fresh razor (chopped) or even little neck clams (whole)
• 1 can (32 oz.) of plum tomatoes
• 1/2 can (16 oz.) of puree tomatoes, add 2 tbl. of paste
• 1/4 cup of extra virgin olive oil
• 1/2 cup of red Table wine (save the good stuff to drink)
• 4 cloves of garlic (halved)
• 1 dry red pepper or red pepper flakes
• fresh basil (finely chopped)
• 1 lb. dry pasta rigatoni
• 1/2 tsp salt


Soaking the Clams
Rinse the clams and mussels under cold water and leave them submerged under the cold water for 1/2 hour to remove all sand and grit. Rinse once again and set aside.

Preparing the Tomato FraDiavolo Sauce
In a large skillet, add 1/4 cup of extra virgin olive oil, salt, red pepper flakes, 4 cloves of garlic and sauté for a few minutes. Add 1 jar (20 oz) of plum tomatoes (use a blender for 1 second to crush) and 1/2 jar of puree tomato sauce.
(If you do not have puree sauce —add 2 tbl. of paste for thickness and richness). Add finely chopped basil and cook for 15 to 20 minutes on medium to low flame to condense sauce.

Now begin to add the deveined shrimp, mussels, and clams, add the homemade wine or white wine and cover with lid and cook for additional 8 — 10 minutes until clams have opened and shrimps are tender to the touch.

Pasta
Drain the pasta and pour the tomato fradiavolo sauce over and toss — Serve hot and enjoy with a hearty crusty wedge of Italian bread.

Tips: For an alternate in fish, try fresh calamari.

[carlo3b]

THE BEST MANHATTAN CLAM CHOWDER IN CANADA

I had a stubborn but wonderful French Canadian Sous Chef that would prepare this for us on special occasions, but would not give me the recipe until I retired. He wanted to save it for his own restaurant sometime in the future, and serve it as a featured dish. However, he retired to help his wife sell Mary Kay, and eventually returned to Quebec...  LOL

• 12 oz. little neck clams, drained (if canned, reserve juice)
• 3   cups clam juice (or water)
• 3   ounces salt pork, finely minced (you won't regret this addition)
• 1   cup diced onion
• 1/2  cup diced carrots
• 1   cup diced celery
• 1/2 cup diced leeks (whites only)
• 1/2 cup diced green bell peppers
• 2  cloves garlic, mashed to a paste
• 1  can diced tomatoes
• 1  bay leaf
• 1  tsp. dried thyme
• 1  tsp. dried oregano
• 2  medium potatoes, peeled and diced
• 1  tsp. salt (to taste)
• 1/2  tsp. white pepper (to taste)
• 1/2  tsp. Tabasco sauce (to taste)
• 1/2  tsp. Worcestershire sauce (to taste)
• 1/2  tsp. Old Bay Seasoning (I added this as an option, but it really adds to the taste)

1) Render the salt pork in the soup pot, then add the onions, carrots, celery, leeks and green peppers to the fat and cook. 
Stir frequently, until the vegetables are tender.
2) Add the minced garlic and cook another 2-3 minutes, then add the clam juice or water, plus the reserved juice from the clams. Add the diced tomatoes, and the remaining spices, the bay, thyme, and oregano, simmer for 30 minutes.
3. Add the diced potatoes and continue stirring and simmering until everything is tender, about 20-30 additional minutes.
4. Chill to allow the fat to rise then remove, or skim the soup for fat as it settles, discard bay leaf.
5. If chilled, heat through, then add clams and seasonings salt, pepper, Tabasco, Worcestershire, and Old Bay.
6. Serve when hot, about 2-3 minutes after adding clams.
ENJOY!

This great recipe is from, Chef Carlo's new "SOUP, SEX, and the SINGLE MAN" Cookbook.

[carlo3b]

You are a lucky girl, that has a very lucky guy.. it sounds as if he knows it too.. :). Happy Valentine's Day.. HUG

[carlo3b]

Artichoke Shallot souffle

OK, where is it. No holding back.. :)

[mylife]

As I said before you have the gift...I just wing it and dont know how to express it....I dont cook via measures..

Make a souffle ..add about 8 oz of finely chopped artichoke..and one finely minced shallot..lil salt lil pepper or thyme...

[mylife]

You Carlo are gifted...half of your sucsess is your communication skills

[mylife]

One shallot may be a bit much or to little...I use my nose to measure ;^) When it smells right it is right ...

I dont use a timer...when it smells done it is done

[carlo3b]

when it smells done it is done..

Is there any other way?. . :)

[mylife]

;^) Time honored and true!