Это предварительный просмотр рецепта "Rhode Island Red Chowder".

Рецепт Rhode Island Red Chowder
by Global Cookbook

Rhode Island Red Chowder
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  Порций: 8

Ингредиенты

  • 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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Cayenne pepper to taste

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. This recipe yields 8 servings.
  7. Comments: Here is how Boston chef William Poirer makes red chowder, and it is good sufficient to convert the most diehard white chowder fanatic.