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Daily Recipe for 1/26/2001 Recipe for Clam Chowder Vegetables and Seafood : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Desserts, Filet Mignon, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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1 pound fresh mussels, washed and de-bearded
1 cup water
1 cup bottled clam juice
2 teaspoons lemon juice
2 teaspoons minced garlic
2 tablespoons margarine
1/4 cup unbleached flour
2 cups low fat milk
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup corn
1/4 cup diced sweet red pepper
1/4 cup diced carrot
4 ounces small shrimp, peeled, deveined and chopped
4 ounces fish fillet, cut into small cubes
1 cup diced cooked red skinned potato
1 tablespoon minced fresh parsley
1/4 teaspoon ground black pepper
1/4 teaspoon soy sauce
Hot Pepper sauce (to taste)

In a large heavy pot or 6 quart Dutch oven, combine the mussels, water, clam juice, lemon juice and garlic.  Bring to a boil over medium heat, cover and cook until the mussels open, about 10 minutes.  Strain the broth from the mussels and reserve.  Remove the mussels from the shells and reserve. Wash and dry the pot.  Add the margarine and melt over medium heat.  Stir in the flour to make a smooth paste.  Whisk in the reserved mussel broth.  Whisk in the milk.  Whisk over medium low heat 5 minutes, or until thickened.  Add the celery, green peppers, corn, red peppers and carrots.  Cook over medium low heat for 10 to 15 minutes or until the vegetables are tender. Add the shrimp, fish, potatoes, parsley, soy sauce, black pepper and hot pepper sauce.  Cook for 4 to 5 minutes, or until the fish is opaque.  Add the mussels and heat briefly.
Serve immediately.  Serves 4.

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