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Ingredientes
- 4 ounce salt pork
- 2 Tbsp. unsalted butter
- 2 med onions - (12 to 14 ounce) cut 1/2" pcs
- 2 x garlic cloves finely minced
- 2 x celery stalks - (4-ounce) cut 1/3" pcs
- 2 tsp fresh thyme leaves minced
- 2 x dry bay leaves
- 2 lb potatoes peeled, and
- Â Â cut into 1/2" dice, see * Note 1
- 4 c. Clam Broth (see below)
- Â Â Diced clams from Clam Broth recipe
- 1Â 1/2 c. heavy cream - (to 2 c.)
- Â Â Freshly-grnd black pepper
- 2 Tbsp. minced flat-leaf parsley for garnish
- 2 Tbsp. chopped fresh chives for garnish
- 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 salt pork and cut into 1/3-inch pcs. Heat a 4- to 6-qt heavy-bottomed pot over low heat, and add in the salt pork. Once it has rendered a few Tbsp. of fat, increase the heat to medium and cook till the salt pork is a crisp golden. Remove from pot; set aside.
- Add in the butter, onions, garlic, celery, thyme, and bay leaves. Saute/fry, stirring occasionally with a wooden spoon, till the onions are softened but not browned, about 10 min.
- Add in the potatoes and the strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add in sufficient water to cover them. Increase the heat, and 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.
- Remove pot from the heat, and stir in the diced clams and the cream. Season to taste. If you are not serving the chowder within the hour, let it cold a bit, then chill; cover the chowder after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors 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 which the clams, potatoes, and onions are proportionately divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings.
- This recipe yields 10 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 10 servings | |
| Calories 231 | |
| Calories from Fat 162 | 70% |
| Total Fat 18.21g | 23% |
| Saturated Fat 8.97g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 181mg | 8% |
| Potassium 370mg | 11% |
| Total Carbs 14.8g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.56g | 1% |
| Protein 2.87g | 5% |
