Wicked Clam Chowda

The RhodeCrew thinks this chowda recipe is a winner! You be the judge and let us know.

Ingredients

  • 12 oz. salt pork, medium dice
  • 2 cups leeks (2 stalks) – chopped
  • 2 cups yellow onions – chopped
  • 2 celery stalks – chopped
  • 2 carrots, peeled and diced
  • 4 cloves of chopped garlic
  • 2 ears of fresh sweet corn removed from cob
  • 3 bay leaves
  • 2 tablespoon chopped fresh thyme
  • 1 cup flour
  • 2 pound Yukon Gold potatoes (or Red Bliss), peeled and medium diced
  • 1 cup white wine
  • 8 cups clam juice
  • 2 cups heavy cream
  • 48 (4 lbs.) little neck clams, chopped
  • ¼ cup fresh parsley – chopped
  • Salt and pepper

 

Directions

 Fresh Clam Preparation:

Soak clams in cold salted water for 15 minutes in order for them to release some of the sand. In a heavy stock pot, over medium-high heat, briefly sauté garlic in olive oil (do not burn garlic). Add clams, wine and a cup of water. Cover and heat until clams open (about 10 minutes or less). Pour all into colander and reserve all juice separately– allow to slightly cool. Remove all clam meat – discarding any unopened clams. Strain reserved clam juice through cheesecloth in order to remove remaining grit. It is important to measure 8 cups of clam juice. The likely amount of clam juice from the broth will be about 4 cups. Add canned clam juice to make up the 4 cup difference.

Chowder Preparation:

In a heavy stock pot, over medium-high heat, render the salt pork until crispy (about 10 minutes). Drain off all but 2 tablespoons of fat. Stir in the leeks, onions, celery, and carrots. Sauté for about 2 minutes or until the vegetables start to wilt. Season the vegetables with pepper only. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the 8-cups of clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the chowder until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley and season with salt and pepper to taste.  Serves 12-14.

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