'Feast of the Seven Fishes' Christmas Eve treat - Fox 2 News Headlines

'Feast of the Seven Fishes' Christmas Eve treat

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The Feast of the Seven Fishes, known as La Festa dei Sette Pesci, is a deeply rooted Italian Christmas Eve tradition, originating in Southern Italy and honoring the vigil prior to a religious holiday when no meat was served.

Depending on the region and family tradition, the number of dishes varies from seven to thirteen. The Feast of the Seven Fishes four-course prix fixe menu costs $58.00 per person, $78 with wine pairing (tax and gratuity not included). The celebration begins at 5:00pm! Reservations are necessary and can be made by calling Davio's Atlanta at 404-844-4810.

Seen on Good Day:

Creamy Baby Clam Chowder, Potato, Celery, Cheddar Cheese

Yield: Makes 8 to 10 servings

If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.

Ingredients:

6 pounds cherrystone clams, scrubbed

4 tablespoon unsalted butter

2 celery stalks, minced

1 large onion, minced

2 garlic clove, minced

2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2" pieces

1 tablespoon chopped fresh thyme

2 tsp of corn stars

1 bay leaf

2 cups heavy cream

1 cup of aged cheddar

Kosher salt, freshly ground

Preparation:

Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.

Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.

Melt butter in a large heavy pot over medium add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, cream and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 15/20 minutes. Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken.

Remove base from heat. Discard bay leaf. Stir in the clams and cheese Season with salt and pepper. Divide chowder among bowls. Garnish with chives and fresh celery leafs..

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