*  Exported from  MasterCook  *
 
                          RHODE ISLAND RED CHOWDER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       lg           Qauhogs (2 cups chopped
                         -meat)
    2       c            Dry white wine
    2                    To 3 cups bottled clam broth
                         -(or fish stock)
      1/4   lb           Salt pork
    1       lg           Onion
    2                    Stalks celery
    2                    Cloves garlic
    1       bn           Flat leaf (Italian) parsley
    2                    Bay leaves
    2                    Sprigs fresh thyme
    4                    Ripe tomatoes
    1       tb           Tomato puree
    2       lg           Potatoes
                         Salt
                         Freshly ground black pepper
                         Cayenne pepper
 
   Here is how Boston chef William Poirer makes red
   chowder, and it is good enough to convert the most
   diehard white chowder fanatic.
   
   Scrub the qauhogs 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, using a meat grinder or food processor. Strain
   the cooking liquid through damp cheesecloth - you
   should have 6 cups. If necessary, add clam broth or
   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 cold water to prevent them from browning.
   
   Saute the onions, celery, garlic and bouquet garni in
   the rendered fat over medium heat for 3 to 4 minutes,
   or until soft but not browned. Add the tomatoes and
   tomato paste, increase the heat to high, and cook for
   1 minute.  Add the 6 cups of clam liquid and bring to
   a boil. Add the potatoes, reduce the heat, and simmer
   for 8 to 10 minutes, or until tender.
   
   Just before serving, stir in the quahog meat and salt
   and pepper to taste. Garnish the chowder with the
   chopped parsley and the salt pork cracklings and serve
   at once.
   
   Serves 8.
   
   [Steven Raichlin; The Baltimore Sun; Sept 22, 1991]
   
   Posted by Fred Peters.
  
 
 
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