Friday, January 20, 2012

Foodie Friday - Clam Saganaki

Greeks have many forms of Saganaki; the flaming cheese (the most popular) and different soups. While in Greece I had a saganaki soup with anchovies. I prefer something a little less fishy when it comes to eating soup, that is why we use clams.

This recipe is one of my favorites, as well as my husbands. But be mindful that it can be a hit or miss. Sometimes it just doesn't turn out because of the taste of the clams or the peppers. And because Greeks don't measure anything (rolls eyes), getting down the amount of each ingredient can be tricky.

Clam Saganaki - serves 6
4 lbs of New England Clams (fresh and shelled)
1 cup of water
Extra virgin olive oil
Diced two green peppers (medium to hot in taste - up to you)
2 tablespoons of flour
3 tablespoons of mustard
5 cups of water
.25 lbs of Greek feta cheese

1. Wash outside of clams

2. Put 1 cup of water in large pot.  Then put clams into pot, cover with lid, then steam until all clams open. Approx 20 minutes

3. Remove cooked clams and save one cup of water from the pot. 
4. Remove shells and clean out each clam.
That long string right above the tongue is what need to be pulled out.

5. In a new pot, drizzle bottom with extra virgin olive oil. Then fry diced green peppers.

6. Then pour in cleaned clams, reserved water, and mustard; then stir in flour until well blended.

7. Once pot comes to a boil pour in 5 cups of water.
8. Let the soup simmer for 15 minutes.
9. Crumble up the feta cheese and add to soup.
10. Season with salt and pepper to taste.
11. Let simmer for another ten minutes. Don't cover, or it will bubble over fast.
12. Let cool a little bit then serve with fresh bread. YUMMY!

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