 |
RHODE ISLAND RED CHOWDER
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 lg Qauhogs (2 cups chopped
-meat)
2 c Dry white wine
2 To 3 cups bottled clam broth
-(or fish stock)
1/4 lb Salt pork
1 lg Onion
2 Stalks celery
2 Cloves garlic
1 bn Flat leaf (Italian) parsley
2 Bay leaves
2 Sprigs fresh thyme
4 Ripe tomatoes
1 tb Tomato puree
2 lg Potatoes
Salt
Freshly ground black pepper
Cayenne pepper
Here is how Boston chef William Poirer makes red
chowder, and it is good enough to convert the most
diehard white chowder fanatic.
Scrub the qauhogs 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.
[Steven Raichlin; The Baltimore Sun; Sept 22, 1991]
Posted by Fred Peters.
- - - - - - - - - - - - - - - - - -
|
