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Ingredientes
- 1 x slab bacon - (4 ounce) unsliced
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. finely-minced garlic
- 1 lrg onion - (10 ounce) cut 1/2" dice
- 2 stalk celery - (4 ounce) cut 1/3" dice
- 1 med green bell pepper - (6 ounce) cut 1/2" dice
- 2 med carrots - (4 ounce) cut 1/2" dice
- 2 x dry bay leaves
- 2 tsp dry oregano
- 1/2 tsp crushed red-pepper flakes
- 1 1/2 lb potatoes peeled, and cut into 1/2" dice, See * Note 1
- 5 c. Clam Broth (see below) Diced clams (from Clam Broth recipe)
- 1 can whole peeled tomatoes in juice - (28 ounce) cut 1/2" dice
- 1/4 c. minced flat-leaf parsley Coarse salt to taste Freshly-grnd black pepper to taste
- 8 lb small quahogs or possibly large cherrystone clams see * Note 2
Direcciones
- * Note 1: Use potatoes such as Yukon gold, Maine, PEI, or possibly other all-purpose potatoes.
- * Note 2: Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure which it is made with juice from fresh clams.
- One additional hint: If you freeze the bacon and salt pork before making the chowders, they will be easier to cut.
- For the Clam Broth: Scrub the clams, and rinse clean. Bring 2 c. of water to a boil in an 8-qt stockpot over high heat. Add in the clams, and cover tightly. After 5 min, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 min more, or possibly till most of the clams have opened. Do not wait for them all to open, or possibly they will be overcooked. It should only take a little tug or possibly prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 min; quahogs will need as much as 5 more min.
- While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready. As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 min, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, refrigerateit as quickly as possible, and cover it after it has completely cooled. Keep refrigerated for up to 3 days or possibly frzn for up to 2 months.
- Remove the clams from their shells, cover, and chill. After they have cooled a bit, dice them into 1/2-inch pcs. Cover again, and keep refrigerated till ready to use. (
- Makes about 1 qt broth and 2 c. clam meat)
- Remove rind from bacon and cut into 1/3-inch dice. Heat a 4- to 6-qt heavy-bottomed pot over low heat, and add in the bacon. Once it has rendered a few Tbsp. of fat, increase the heat to medium, and cook till the bacon is crisp and golden. Pour off all but 1 Tbsp. of the fat, leaving the bacon in the pot.
- Add in the extra virgin olive oil and garlic, and cook for 30 seconds. Add in the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute/fry, stirring occasionally with a wooden spoon, till vegetables are softened but not browned, 10 to 12 min.
- Add in the potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn't, add in sufficient water to cover. Increase the heat, bring to a boil, cover, and cook the potatoes vigorously till they are soft on the outside but still hard in the center, about 10 min. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 min more to release the starch.
- Add in the tomatoes, and simmer 5 min more. Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cold a bit, then chill; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
- When ready to serve, reheat the chowder over low heat; do not let it boil. Ladle into c. or possibly bowls, making sure the clams, vegetables, and bacon are proportionately divided.
- This recipe yields 13 c..
- Yield: 13 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1163g | |
| Calories 816 | |
| Calories from Fat 253 | 31% |
| Total Fat 28.74g | 36% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 453mg | 19% |
| Potassium 3548mg | 101% |
| Total Carbs 131.04g | 35% |
| Dietary Fiber 22.7g | 76% |
| Sugars 23.29g | 16% |
| Protein 16.73g | 27% |
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