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    CLAM: Rhode Island Red Chowder #2


    Source of Recipe


    Chef William Poirer

    * Exported from MasterCook *

    Rhode Island Red Chowder #2

    Recipe By : Chef William Poirer
    Serving Size : 8 Preparation Time :0:00
    Categories : Regional, Soups, Wine

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    16 large Qauhogs -- (2 cups chopped
    meat)
    2 cups dry white wine
    2 cups bottled clam broth (to 3)
    or
    fish stock
    1/4 pound salt pork
    1 large onion
    2 stalks celery
    2 garlic cloves
    1 bunch flat leaf (Italian) parsley
    2 bay leaves
    2 sprigs fresh thyme
    4 ripe tomatoes
    1 tablespoon tomato puree
    2 large potatoes
    salt
    black pepper -- freshly ground
    cayenne pepper

    Scrub the Qauhogs (clams) and place them in a large, covered pot with the wine. Steam them for 10 to 15 minutes or until the shells just open. Shuck the quahogs and grind, using a meat grinder or food processor.

    Strain the cooking liquid through damp cheesecloth (you should have 6 cups). If necessary, add clam broth or fish stock to make up the difference.

    Finely dice the salt pork. Fry the salt pork slowly in a large pot over low heat to render the fat. Transfer the cracklings with a slotted spoon to a paper towel to drain.

    Meanwhile, finely chop the onion and celery. Mince the garlic. Tie half of the parsley and the other herbs into a bouquet garni. Finely chop the remaining parsley. Peel, seed and coarsely chop the tomatoes. Peel and dice the potatoes into a bowl of cold water to prevent them from browning.

    Saute the onions, celery, garlic and bouquet garni in the rendered fat over medium heat for 3 to 4 minutes, or until soft but not browned. Add the tomatoes and tomato paste, increase the heat to high, and cook for 1 minute. Add the 6 cups of clam liquid and bring to a boil. Add the potatoes, reduce the heat, and simmer for 8 to 10 minutes, or until tender.

    Just before serving, stir in the quahog meat and salt and pepper to taste. Garnish the chowder with the chopped parsley and the salt pork cracklings and serve at once.

    Serves 8.


    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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