White Clam Chowder With Leeks
From chefmeow 16 years ago
- 30 minutes to make
- Serves 12
If you like chowders and you like clams, this is an awesome and very comforting recipe for a cold winter night. Bursting with flavors and rich in flavor.
Ingredients
- 24 Quahog clams shopping list
- 3 cups chopped clam meat and liquor shopping list
- 3 cups dry white wine shopping list
- 2 cups fish stock shopping list
- 6 leeks trimmed and washed shopping list
- 2 white onions shopping list
- 4 stalks celery shopping list
- 3 ounces salt pork shopping list
- 6 strips bacon shopping list
- 1/3 cup flour shopping list
- 3 large potatoes peeled and diced shopping list
- Cheesecake bag with bay leaf, thyme and parsley shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 2 cups peanut oil shopping list
- 1 cup heavy cream shopping list
- 4 tablespoons finely chopped chives shopping list
- 3 tablespoons butter shopping list
How to make it
- Scrub clams and place in a large covered pot with the wine.
- Steam 15 minutes or until the shells just open then shuck and grind with food processor.
- Strain cooking liquid through damp cheesecloth to make 2 quarts.
- If you don't have 2 quarts add fish stock to make up difference.
- Reserve ground clams and liquid separately.
- Finely chop three of the leeks then cut remaining three leeks into strips and reserve for garnish.
- Finely chop onion and celery then finely dice salt pork and bacon.
- Fry salt pork and bacon in a large pot over medium heat to render the fat.
- Remove the cracklings with a slotted spoon then discard all but 6 tablespoons of the fat.
- Add chopped leeks, onion and celery to pot and gently cook for 4 minutes.
- Stir in flour and cook over low heat 4 minutes.
- Whisk in reserved liquid and cheesecloth bag and gradually bring to a boil.
- Add potatoes and simmer 10 minutes then stir in cream, clams, cracklings, salt and peppers.
- Just before serving heat oil to 375 and fry leek strips for 1 minute until crisp.
- Drain on paper towels and sprinkle with salt.
- Ladle chowder into bowls then place a pat of butter in each bowl and garnish with fried leeks.
The Rating
Reviewed by 3 people-
You can't go wrong with leeks, this is wonderful. Way better than Manhattan.
notyourmomma
in South St. Petersburg loved it
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I love Quahogs for clam chowder
Five forks
trigger
in loved it
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I have never made a clam chowder, though I love to eat it, I think this sounds like a great recipe for my frist try!!!! Thanks for the great post.. My question may seem silly but where do I get fish broth or how do I make it, I prefer to make but a...more
tuilelaith
in Columbia loved it
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