Difference between revisions of "Panama Clam Chowder"
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* [[salt]] and [[pepper]] | * [[salt]] and [[pepper]] | ||
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# Place clams in slated [[water]] for half an hour. | # Place clams in slated [[water]] for half an hour. | ||
# Remove and put into hot [[water]] and cook until the clams open up. | # Remove and put into hot [[water]] and cook until the clams open up. | ||
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[[Category:Panamanian cuisine]] | [[Category:Panamanian cuisine]] | ||
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[[Category:Chowder Recipes]] | [[Category:Chowder Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 12:38, 28 June 2012
Ingredients
- 4 cups fresh clams
- 1½ lbs ñame, peeled and cut into small pieces
- 1 medium onion, chopped
- 1 large tomato, chopped
- 1 sweet pepper, chopped
- 1 coriander leaf
- 8 cups hot water
- salt and pepper
Procedures
- Place clams in slated water for half an hour.
- Remove and put into hot water and cook until the clams open up.
- Drain and save the water.
- When the clams have cooled, remove from the shells and clean.
- Cook the onion, tomato and pepper with the coriander in a little oil until soft.
- Rinse the ñame well.
- Strain into a pot the water the clams were cooked in to remove any sand.
- Add to this water the cooked vegetables, the ~name and the clams.
- Simmer about 20 minutes or until the ñame is tender.
