White Clam Chowder With Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If you like chowders and you like clams, this is an awesome and very comforting recipe for a cold winter night. Bursting with flavors and rich in flavor. Ingredients:
24 quahog clams |
3 cups chopped clam meat and liquor |
3 cups dry white wine |
2 cups fish stock |
6 leeks trimmed and washed |
2 white onions |
4 stalks celery |
3 ounces salt pork |
6 strips bacon |
1/3 cup flour |
3 large potatoes peeled and diced |
cheesecake bag with bay leaf, thyme and parsley |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 teaspoon cayenne pepper |
2 cups peanut oil |
1 cup heavy cream |
4 tablespoons finely chopped chives |
3 tablespoons butter |
Directions:
1. Scrub clams and place in a large covered pot with the wine.
2. Steam 15 minutes or until the shells just open then shuck and grind with food processor.
3. Strain cooking liquid through damp cheesecloth to make 2 quarts.
4. If you don't have 2 quarts add fish stock to make up difference.
5. Reserve ground clams and liquid separately.
6. Finely chop three of the leeks then cut remaining three leeks into strips and reserve for garnish.
7. Finely chop onion and celery then finely dice salt pork and bacon.
8. Fry salt pork and bacon in a large pot over medium heat to render the fat.
9. Remove the cracklings with a slotted spoon then discard all but 6 tablespoons of the fat.
10. Add chopped leeks, onion and celery to pot and gently cook for 4 minutes.
11. Stir in flour and cook over low heat 4 minutes.
12. Whisk in reserved liquid and cheesecloth bag and gradually bring to a boil.
13. Add potatoes and simmer 10 minutes then stir in cream, clams, cracklings, salt and peppers.
14. Just before serving heat oil to 375 and fry leek strips for 1 minute until crisp.
15. Drain on paper towels and sprinkle with salt.
16. Ladle chowder into bowls then place a pat of butter in each bowl and garnish with fried leeks.
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