White clam chowder with leeks
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White clam chowder with leeks
  Chowder    Leeks    Soups    Clams  
Last updated 6/12/2012 1:01:06 AM. Recipe ID 24403. Report a problem with this recipe.
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      Title: White clam chowder with leeks
 Categories: Soups, Clams
      Yield: 12 servings
     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
      2 c  Peanut oil for frying the
      1 c  Heavy cream
      4 tb Finely chopped chives or
      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]
  Posted by Fred Peters.

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Recipe ID 24403 (Apr 03, 2005)

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