New York City Chefs Daily Recipe for 01/01/2002 : Clam and Corn Chowder
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Clam and Corn Chowder recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/01/2002 : Clam and Corn Chowder
"Clam and Corn Chowder"

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"As we graze it grows"

1 1/4 cups heavy cream
6 tablespoons unsalted butter
1 small onion, minced
1 apple, cored and sliced
1 garlic clove, crushed
3 tablespoons mild curry powder
3 cups baby corn cobs
8 ounces cooked new potatoes
24 boiled pearl onions
2 1/2 cups fish stock
40 small clams
Salt and freshly ground black pepper
8 lime wedges, to garnish

Pour the cream into a small saucepan and cook over high heat until it reduces by half.  In a larger pan, melt half the butter.  Add the onion, apple, garlic, and curry powder and sauté until the onion is translucent. Add the reduced cream and stir well. In another saucepan, melt the remaining butter and add the baby corn, potatoes, and pearl onions.  Cook for 5 minutes.  Increase the heat and add the cream mixture and stock. Bring to a boil.  Add the clams. Cover and cook until the clams open. Discard any that do not open. Season to taste with salt and pepper. Garnish with lime wedges.  Serves 4.

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