Featured Cookbook

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1. Lundy's Brooklyn Red (or Manhattan Clam Chowder)

2. Tartar Sauce

3. Lundy's Ultimate Biscuits

Book Description

For more than five decades, F.W.I.L. Lundy's Restaurant of Sheepshead Bay was an institution of Brooklyn life, as essential to defining the borough as the Bridge and the Dodgers.When the restaurant reopened in late 1995 after a hiatus of 16 years, residents greeted it as if a long-lost family member had come home. For thousands of people, Lundy's was their own personal restaurant, a place where they knew the waiters -- and the waiters knew them -- by name and where dining was always an event

... (more)

Lundy's: Reminiscences and Recipes from Brooklyn's Legendary Restaurant

Authors: Robert Cornfield,Kathy Gunst

Date: June 1998

ISBN: 0060187417

Publisher: HarperCollins Publishers

Hardcover

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Like all chowders, this one tastes better made a day ahead of time. This is a classic that combines clams, fresh clam broth, tomatoes, potatoes, vegetables, and herbs.

SERVES 8

• 4 pounds quahog, or 6 pounds cherrystone clams

• 2 tablespoons butter

• 2 large or 3 medium onions, cut into large dice

• 2 carrots, cut into large dice

• 2 stalks celery, cut into large dice

• 2 cloves garlic, minced

• 1 bay leaf

• 3 medium potatoes, peeled and cut into large dice

• One 28-ounce can whole peeled tomatoes

• 1 teaspoon tomato paste

• 1 1/2 teaspoons dry thyme

• 1 1/2 teaspoons dry oregano

• Freshly ground black pepper

• Salt (optional)

1. Scrub the clams well to remove any external debris. Place the clams in a large pot with 8 cups water. Place over high heat and bring to a boil. Reduce the heat and cook until the clams just open, about 5 minutes. Remove from the heat and strain the broth into a large bowl and set aside. Separate the clams from their shells. Coarsely chop the clams and set aside; discard the shells.




2. Clean any sand from the bottom of the pot. Heat the butter over a moderately low heat. Add the onions and cook, stirring frequently to prevent browning, about 8 minutes, or until soft. Add the carrots, celery, garlic, bay leaf, potatoes, tomatoes, tomato paste, thyme, oregano and pepper, and stir to mix. Add the reserved clam broth into the pot and bring to a boil over high heat. Reduce the heat to moderate and cook, uncovered, for 30 to 40 minutes. Add the clams and cook another 10 minutes, or until the potatoes are tender. Taste for seasoning and serve piping hot.

More From This Book:

1. Lundy's Brooklyn Red (or Manhattan Clam Chowder)

2. Tartar Sauce

3. Lundy's Ultimate Biscuits

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