Post by chief_cook2 on Dec 30, 2002 22:09:11 GMT -6
If you have a large barbecue grill, you can use it as an outdoor stovetop to make this recipe. You might even want to serve it on your next camping trip.
6 ears of corn, husked, silk removed and cleaned
2 T olive oil
2 medium Vidalia onions, diced
4 stalks celery, diced
2 serrano chilies - seeds removed and diced
1/2 lb. Yukon Gold potatoes, peeled and diced
3 garlic cloves, minced
1/2 C white wine
2 quarts water
3 ripe tomatoes, seeded and diced
1/2 lb. fava beans
1/2 C fresh sage leaves, chopped
1 Lb. sugar snap peas, cut in half
1/2 lb. zucchini, diced
1 T red wine vinegar
salt & pepper to taste
1 lb. clams, washed to remove any sand from shells
lime wedges and sour cream for garnish
Serves 8-10
Cut corn kernels from their cobs and reserve both in separate bowls.
Heat an 8 quart soup pot or Dutch oven over medium heat and add the oil, onions, celery and chilies, cooking until the onions lose their raw look, about 3 minutes. Add the potatoes, garlic and white wine and cook until the wine has reduced to a glaze, about 4 minutes. Add the water along with the corn cobs (not the kernels), diced tomatoes, fava beans, and half the sage leaves. Bring to a boil then reduce to a simmer for 30-45 minutes. At this point, remove the corn cobs from the chowder base and discard. Mix in the corn kernels, sugar snap peas, zucchini, the remaining sage leaves, vinegar and salt and pepper. Bring the mixture back to a simmer and cook an additional 15 minutes. Add the clams and cover the pot and cook for another 5-10 minutes. Correct seasoning if necessary and serve with a wedge of lime and a dollop of sour cream.