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Purely American Long Island Baymen Seafood Chowder
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A spicy Manhattan style clam chowder that celebrates the 300 year tradition of the baymen from the Great South Bay. Mix includes a miniature bottle of Tabasco brand pepper sauce.
$6.50
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Additions:
6 c. cold tap water
1/4 lb bacon or 2 Tbsp. oil (optional)
1—28 oz can whole tomatoes
seasoning packet (enclosed)
1 1/2 c. chopped onion
1 1/2 c. chopped celery
1/2 c. dry white wine
2 tsp. salt
1 cup fresh clams or one 6 oz. can minced clams
3/4 to 1 lb. white fish cut into 3/4" cubes
pasta (included)
Cooking Directions:
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Carefully sort through and thoroughly wash beans. In a large pot, soak beans for four hours or overnight in enough water to cover by 2 inches.
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Drain and rinse the beans well. Place the bacon in a large 6 qt. pot and cook as directed. Remove bacon to cool. Discard all but 2 Tbsp. oil. Over medium heat add onion, celery and spices. Saute for 3-5 minutes until tender. Crumble bacon and add to pot with beans and water. Cover and bring to a boil. Reduce heat and cook for 1 hour ad 15 minutes.
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Add tomatoes (including all the liquid), wine, salt and clams. Cover and return to a simmer for 15 minutes. Add fresh fish and bring to a rolling boil.
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Add pasta and cook 10 - 12 minutes until pasta is el dente. Remove from heat. Remove by leaf. Serve immediately.
Ingredients:
Lima and navy beans, all natural enriched semolina flour (ferrous sulfite, niacin, thiamin mononitrate and riboflavin), spray dried tomato, spinach and beet powders, water, spices, dried carrots, garlic, black pepper, jalapeno pepper, bay leaf.
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