Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 Quahogs (3 cups chopped meat
-and liquor)
3 c Dry white wine
2 c (Approx) fish stock, clam
-broth or water
6 Leeks, trimmed and washed
2 Onions
4 Stalks celery
3 oz Salt pork
6 Strips bacon
1/3 c Flour
3 lg Potatoes, peeled and diced
Bouquet garni of bay leaf,
-thyme and parsley
Salt, pepper and cayenne
-pepper
2 c Peanut oil for frying the
-leeks
1 c Heavy cream
4 tb Finely chopped chives or
-parsley
3 tb Butter
This chowder has two twists: bacon is added in
addition to salt pork and fried julienned leeks are
used as a garnish. The recipe comes from Ris Lacoste,
chef at 21 Federal St. in Washington.
Scrub the quahogs 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 with a meat grinder or food processor. Strain
the cooking liquid through damp cheesecloth - you
should have 2 quarts. If you don'y, add fish stock,
clam broth or water to make up the difference. Reserve
the ground clams and the liquid separately.
Finely chop three of the leeks. Cut the remaining
three leeks into fine julienne and reserve them for
the garnish. Finely chop the onion and celery. Finely
dice the salt pork and bacon. Fry the salt pork and
bacon in a large pot over medium heat to render the
fat. Remove the cracklings with a slotted spoon.
Discard all but 6 tablespoons of the fat.
Add the chopped leeks, onion and celery to the pot and
gently cook for 3 to 4 minutes, or until soft. Stir
in the flour and cook over low heat for 3 to 4
minutes. Whisk in the reserved liquid and bouquet
garni and gradually bring to a boil. Add the potatoes
and simmer for 8 to 10 minutes, or until tender. Stir
in the cream, ground quahogs, cracklings, and
salt,pepper and cayenne to taste.
Just before serving, heat the oil to 375F. Fry the
julienned leeks for 1 minute until crisp. Drain on
paper towels and sprinkle with salt. To serve, ladle
the chowder into bowls. Place a pat of butter in each
bowl and garnish with the fried leeks.
Makes 12 servings.
[Steven Raichlin; The Baltimore Sun; Sept 22, 1991]
