The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) by Alan Kistler Page B

cover well. Cook 5 minutes; clams should be done and shells open. Discard any unopened clams.
With a slotted spoon, remove clams in shells to a bowl. Strain cooking liquid through a fine sieve into another bowl. Melt butter over medium-high heat in soup pot. Add shallots, garlic, and leeks; sauté 3 minutes.
Pour reserved cooking liquid from clams into pot. Bring to a boil; reduce heat to medium.
Reserve 8 clams in shells; remove meat from remaining clams. Coarsely chop meat; add to simmering liquid. Cook 5 minutes.
Add half-and-half; continue cooking 1 minute. Do not allow to boil. Stir in crabmeat and roe, cooking 1 additional minute.
Remove from heat; season with salt and pepper. Prepare 4 bowls with 1 ⁄ 2 cup cooked barley in each. Ladle soup into bowls; garnish with reserved clams in shells. Sprinkle parsley and chervil over each bowl. Serve immediately.
    A Word of Wisdom
    It takes 18–20 whole blue crabs to equal 1 pound of crabmeat, so it can get expensive. After the whole crabs are steamed and shelled, the meat is separated into three varieties: prized backfin lump crabmeat, white body crabmeat, and less expensive (but flavorful) claw crabmeat.

Lannister Cream Stews
    A savory cream stew might charm many guests into relaxing, but not Tyrion Lannister. He can certainly appreciate such a dish, but he’s liable to wonder (albeit briefly) what’s behind such a rich, flavorful, changeable stew. Since any combination of fresh herbs — parsley, green onion, cilantro, basil, oregano, or tarragon — gives this soup new, pleasant flavor, it’s entirely possible there’s more to this meal than first meets the eye. ( A Clash of Kings , Chapter 17 — Tyrion)
    Serves 6
    6 cups chicken broth
    1 (15-ounce) can fire-roasted diced tomatoes
    3 cups corn kernels
    1 cup shredded cooked chicken
    1 cup half-and-half
    1 ⁄ 3 cup minced fresh herbs
    Salt and pepper to taste
In a large saucepan, bring broth to a boil; add tomatoes and corn. Reduce heat to medium; simmer 10 minutes.
Stir in cooked chicken; continue cooking 5 minutes.
Add half-and-half and fresh herbs; cook just until heated through. Add salt and pepper to taste. Serve immediately.
    A Word of Wisdom
    Serve your soups and stews hot. Piping-hot foods will warm you up and encourage you to savor them more slowly.

Three-Finger Hobb’s Infamous Three-Meat Stew
    When the Night Watch’s faithful cook can’t serve up variety, he at least offers a nice dose of irony. Hobb’s mutton-mutton-and-mutton combination goes down just as easily as any of his dishes, though, and it has a slightly lighter taste than his Best Mutton. ( A Dance with Dragons , Chapter 21 — Jon)
    Serves 4
    2 leeks, white part only
    2 mutton shoulder chops
    1 ⁄ 4 pound mutton shank, cubed
    1 ⁄ 4 pound mutton neck, cubed
    1 ⁄ 3 cup pearl barley
    1 large carrot, peeled and diced
    1 stalk of celery, thinly sliced
    2 medium potatoes, peeled and diced
    6 cups water
    Salt and freshly ground black pepper to taste
    Fresh parsley, minced, optional
Dice the white part of the leeks; rinse well and drain. Add the leeks to a slow cooker along with the mutton, barley, carrot, celery, potatoes, water, salt, and pepper.
Cover and cook on low for 6 to 8 hours or until the meat is tender and the potatoes are cooked through.
Transfer half a mutton chop to each of four bowls and ladle juices and a helping of vegetables and cubed meat over top. Garnish with parsley if desired.
    A Word of Wisdom
    Lamb is technically meat of a sheep that is less than a year old, and mutton is meat from an older sheep. Mutton is tougher, fattier, and more intense in flavor, but is more popular in some cultures than others. If you prefer it, substitute lamb for mutton in any recipe in this book.

Riverrun Turnip Greens and Red Fennel Salad
    While songs and revelry fill the halls of the Tully family seat, Lady Catelyn and Brienne of Tarth have this ladylike salad with their supper. Brienne sees food as another chore, and this dignified dish