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Ingredientes
- 16 lrg qauhogs - (2 c. minced meat)
- 2 c. dry white wine
- 2 c. bottled clam broth or possibly fish stock (to 3 c.)
- 1/4 lb salt pork
- 1 lrg onion
- 2 x celery stalks
- 2 x garlic cloves
- 1 bn Italian flat-leaf parsley
- 2 x bay leaves
- 2 sprg fresh thyme
- 4 x ripe tomatoes
- 1 Tbsp. tomato puree
- 2 lrg potatoes
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Cayenne pepper to taste
Direcciones
- Scrub the qauhogs and place them in a large, covered pot with the wine. Steam them for 10 to 15 min or possibly till the shells just open. Shuck the quahogs and grind, using a meat grinder or possibly food processor. Strain the cooking liquid through damp cheesecloth - you should have 6 c.. If necessary, add in clam broth or possibly 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 cool water to prevent them from browning.
- Saute/fry the onions, celery, garlic and bouquet garni in the rendered fat over medium heat for 3 to 4 min, or possibly till soft but not browned. Add in the tomatoes and tomato paste, increase the heat to high, and cook for 1 minute. Add in the 6 c. of clam liquid and bring to a boil. Add in the potatoes, reduce the heat, and simmer for 8 to 10 min, or possibly till tender.
- Just before serving, stir in the quahog meat and salt and pepper to taste. Garnish the chowder with the minced parsley and the salt pork cracklings and serve at once.
- This recipe yields 8 servings.
- Comments: Here is how Boston chef William Poirer makes red chowder, and it is good sufficient to convert the most diehard white chowder fanatic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 8 servings | |
| Calories 240 | |
| Calories from Fat 108 | 45% |
| Total Fat 12.02g | 15% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 422mg | 18% |
| Potassium 633mg | 18% |
| Total Carbs 18.91g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.81g | 3% |
| Protein 4.31g | 7% |
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