White Clam Chowder with Leeks
Submitted by CKumia
Hearty New England white clam chowder made with fresh quahogs, salt pork, potatoes, and cream, finished with crispy fried leeks. A from-scratch chowder that’s thick, briny, and worth every minute.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsNow this is real chowder. The kind you’d find at a weathered clam shack on the Rhode Island coast, not poured from a can.
Fresh quahogs get steamed open in white wine, ground up, and stirred into a velvety base built on rendered salt pork, leeks, onion, and celery.
A flour roux thickens the clam broth into something rich and spoonable, and diced potatoes simmer until fork-tender before the cream goes in.
But the real showstopper? Crispy fried leeks scattered on top, golden and salty, adding crunch to every spoonful.
A pat of butter melting in the center of each bowl finishes it with pure New England soul.
Pro Tips
- Strain the clam cooking liquid through damp cheesecloth to catch any sand or grit. Skip this step and you’ll regret it.
- Cook the flour roux over low heat for a few minutes before adding liquid. This cooks out the raw flour taste and gives you a smoother chowder.
- Add the ground clams near the end of cooking. Overcooking makes them rubbery and tough.
- Fry the julienned leeks in small batches so they crisp evenly. Crowding the pot steams them instead of frying.
Ingredients
Directions
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 375℉ (190℃).
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.
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