Yield: 8 servings
|16 larges||Qauhogs (2 cups chopped meat)|
|2 cups||Dry white wine|
|2 \N||To 3 cups bottled clam broth (or fish stock)|
|¼ pounds||Salt pork|
|2 \N||Stalks celery|
|2 \N||Cloves garlic|
|1 bunch||Flat leaf (Italian) parsley|
|2 \N||Bay leaves|
|2 \N||Sprigs fresh thyme|
|4 \N||Ripe tomatoes|
|1 tablespoon||Tomato puree|
|\N \N||Freshly ground black pepper|
|\N \N||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.
[Steven Raichlin; The Baltimore Sun; Sept 22, 1991] Posted by Fred Peters.