*  Exported from  MasterCook  *
                       WHITE CLAM CHOWDER WITH LEEKS
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24                    Quahogs (3 cups chopped meat
                         -and liquor)
    3       c            Dry white wine
    2       c            (Approx) fish stock, clam
                         -broth or water
    6                    Leeks, trimmed and washed
    2                    Onions
    4                    Stalks celery
    3       oz           Salt pork
    6                    Strips bacon
      1/3   c            Flour
    3       lg           Potatoes, peeled and diced
                         Bouquet garni of bay leaf,
                         -thyme and parsley
                         Salt, pepper and cayenne
    2       c            Peanut oil for frying the
    1       c            Heavy cream
    4       tb           Finely chopped chives or
    3       tb           Butter
   This chowder has two twists: bacon is added in
   addition to salt pork and fried julienned leeks are
   used as a garnish. The recipe comes from Ris Lacoste,
   chef at 21 Federal St. in Washington.
   Scrub the quahogs 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 with a meat grinder or food processor. Strain
   the cooking liquid through damp cheesecloth - you
   should have 2 quarts. If you don'y, add fish stock,
   clam broth or water to make up the difference. Reserve
   the ground clams and the liquid separately.
   Finely chop three of the leeks.  Cut the remaining
   three leeks into fine julienne and reserve them for
   the garnish. Finely chop the onion and celery. Finely
   dice the salt pork and bacon. Fry the salt pork and
   bacon in a large pot over medium heat to render the
   fat. Remove the cracklings with a slotted spoon.
   Discard all but 6 tablespoons of the fat.
   Add the chopped leeks, onion and celery to the pot and
   gently cook for 3 to 4 minutes, or until soft.  Stir
   in the flour and cook over low heat for 3 to 4
   minutes. Whisk in the reserved liquid and bouquet
   garni and gradually bring to a boil.  Add the potatoes
   and simmer for 8 to 10 minutes, or until tender.  Stir
   in the cream, ground quahogs, cracklings, and
   salt,pepper and cayenne to taste.
   Just before serving, heat the oil to 375F.  Fry the
   julienned leeks for 1 minute until crisp.  Drain on
   paper towels and sprinkle with salt. To serve, ladle
   the chowder into bowls. Place a pat of butter in each
   bowl and garnish with the fried leeks.
   Makes 12 servings.
   [Steven Raichlin; The Baltimore Sun; Sept 22, 1991]
   Posted by Fred Peters.
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