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White Clam Chowder with Leeks















Trans-fat Free, Good source of fiber


24 each quahogs
3 cups white wine
6 each leeks
trimmed and washed
2 each onions
4 each celery stalks
3 ounces salt pork
cup all-purpose flour
3 large potatoes
2 cups peanut oil
1 cup heavy whipping cream
4 tablespoons chives
3 tablespoons butter


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 110185% of calories from fat
 % Daily Value *
Total Fat 104g 160%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 285mg 12%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 16%
Sugars g
Protein 11g
Vitamin A 19% Vitamin C 27%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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