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Chef Jacques Pepin worked for Howard Johnson in the 1960s developing some of the chain's most popular dishes. Pepin's autobiography, "The Apprentice: My Life in the Kitchen," contains this chowder recipe. (Bill Hogan/Chicago Tribune) |
Ingredients:
5 quahog clams or 10 to 12 large cherrystone clams
4 cups water
4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about 3/4 cup)
1 tablespoon olive oil
1 large onion, cut into 1-inch-thick pieces (1 1/2 cups)
2 teaspoons chopped garlic
1 tablespoon flour
2 sprigs fresh thyme
1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch dice (2 1/4 cups)
1 cup each: whipping cream, milk
1/4 teaspoon black pepper
1. Wash clams well under cold water; put in saucepan with 2 cups water. Heat to a boil; boil gently, 10 minutes. Drain off; reserve the cooking liquid. Remove the clams from their shells; cut the clams into 1/2 -inch pieces (1 1/2 cups). Put the clam pieces in a bowl; carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. You should have about 3 1/2 cups stock. Set aside the stock and the clams.
2. Put the pancetta or pork pieces in a large saucepan; cover with the remaining 2 cups water. Heat to a boil; boil, 30 seconds. Drain; rinse pancetta under cold water. Rinse the saucepan; return the pancetta to the pan with the oil. Place over medium heat, cooking gently, stirring occasionally, 7-8 minutes. Add the onion and garlic; cook, stirring, 1 minute. Add the flour; mix it in well and cook briefly. Add the reserved stock and thyme; heat to a boil. Add the potatoes and clams; heat to a boil. Cover; reduce the heat to very low. Cook gently, 2 hours.
3. At serving time, add the cream, milk and pepper; simmer until warmed through. Remove thyme sprigs.
Nutrition information:
Per serving: 305 calories, 21 g fat, 11 g saturated fat, 70 mg cholesterol, 22 g carbohydrates, 8 g protein, 279 mg sodium, 2 g fiber.
wdaley@tribune.com
5 quahog clams or 10 to 12 large cherrystone clams
4 cups water
4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about 3/4 cup)
1 tablespoon olive oil
1 large onion, cut into 1-inch-thick pieces (1 1/2 cups)
2 teaspoons chopped garlic
1 tablespoon flour
2 sprigs fresh thyme
1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch dice (2 1/4 cups)
1 cup each: whipping cream, milk
1/4 teaspoon black pepper
1. Wash clams well under cold water; put in saucepan with 2 cups water. Heat to a boil; boil gently, 10 minutes. Drain off; reserve the cooking liquid. Remove the clams from their shells; cut the clams into 1/2 -inch pieces (1 1/2 cups). Put the clam pieces in a bowl; carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. You should have about 3 1/2 cups stock. Set aside the stock and the clams.
2. Put the pancetta or pork pieces in a large saucepan; cover with the remaining 2 cups water. Heat to a boil; boil, 30 seconds. Drain; rinse pancetta under cold water. Rinse the saucepan; return the pancetta to the pan with the oil. Place over medium heat, cooking gently, stirring occasionally, 7-8 minutes. Add the onion and garlic; cook, stirring, 1 minute. Add the flour; mix it in well and cook briefly. Add the reserved stock and thyme; heat to a boil. Add the potatoes and clams; heat to a boil. Cover; reduce the heat to very low. Cook gently, 2 hours.
3. At serving time, add the cream, milk and pepper; simmer until warmed through. Remove thyme sprigs.
Nutrition information:
Per serving: 305 calories, 21 g fat, 11 g saturated fat, 70 mg cholesterol, 22 g carbohydrates, 8 g protein, 279 mg sodium, 2 g fiber.
wdaley@tribune.com