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Home > Recipe for the day > Queenies vongole and chowder
Podcast: Recipe for the day
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Queenies vongole and chowder
Category: Arts
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Publish Date: 2017-03-22 13:51:40
Description: Simple scallops, vongole (clams) and clam chowder are the essence of the sea - are always special and well worth anyone's table. Vongole alla spaghetti This is perhaps the easiest dish to prepare, and is ready in the time it takes for the spaghetti cooks. Ingredients:
Serves 3 – 4
400 g spaghettti
1.5 kg vongole, cleaned
2 cloves of garlic finely chopped 4 shallots, finely chopped 1 handful parsley, finely chopped Oil for sweating the veg
A large glass of white wine
Salt and pepper for seasoning 150 ml crème fraiche 1.Discard any clams that either will not close when tapped on the table or will not open when cooked. 2.In a large pan of boiling water, add a little salt and 
the spaghetti. Fresh spaghetti will take about 8 – 10 minutes, packets of dried spaghetti can take up to 15 minutes. Time your vongole cooking so you have about 8 minutes to finish the pasta. 3.About three or four tablespoons of olive oil goes into a medium hot pan along with the shallots and when they are translucent add the clams and the wine, bringing to the boil. 4.Keep the fish moving all the time, until they are all opened – don’t forget to discard any that will not open. 5.Stir in the crème fraiche (you can use cream!). 6.Reduce the heat and drain the spaghetti, mixing the 
vongole and sauce completely with the pasta. 
 Clam chowder This is a take on the American favourite. A chowder is a cheese or cream soup with clams. Most of the recipes you find have huge amounts of butter, so this is our lower butter version – but It is high fat all the same. Ingredients:
Serves 4
1 large onion, finely chopped
1 celery stick, finely chopped
50 g plain flour
450 ml chicken stock
300 g tinned clams – keep the juice
200 ml double cream
50 g cheddar cheese (grated finely)
400 g new potatoes, cut into small cubes. (You don’t have to peel, but you can if you wish)
Salt and pepper to taste 1.Add the butter to a hot pan and add the onion and celery, cooking until translucent. 2.Sprinkle the flour on the top and stir in until incorporated. 3.Add the stock, the clam juice, the potatoes and cool until the potatoes are soft. 4.Stir in the cream and cheese and mix until the cheese is melted and incorporated into the liquid to give a rich soup. 5.Add the clams and cook for 3 to 4 minutes and season to taste. 
 Simple scallops I just love them! They need cooking quickly but thoroughly. This recipe cooks them separately and then covers them in sauce and cheese in their shells.
Ingredients: Serves 4 as a starter
4 King scallops (The big ones! If all you can get is queenies, then a serving of two per person is in order.)
4 slices of fat bacon, chopped or 50 g pancetta lardons
1 small onion, finely chopped
2 garlic cloves, finely chopped 100 ml chicken stock
150 ml dry white wine
75 ml double cream
50 g grated cheese of your choice 1.Remove the scallops from their shells and set aside. 2.Fry off the lardons in a little oil and add the onions 
and garlic. Cook on a low heat until the onions are 
really soft, but not brown – keep on a low heat. 3.Add the stock and the wine and bring to the boil. 4.In a separate medium hot pan, add a little butter and 
oil (to cope with the heat) and cook the scallops for 
1.5 – 2 minutes on either side. 5.Add the double cream to the sauce, stirring while 
the scallops are cooking. 6.Return the scallops to their shells, cover with the 
sauce and sprinkle with cheese. Cook under a hot grill until melted. 

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