| 1 | Here is how boston chef william poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic. |
| 2 | Scrub the qauhogs and place them in a large, covered pot with the wine. |
| 3 | Steam them for 10 to 15 minutes or until the shells just open. |
| 4 | Shuck the quahogs and grind, using a meat grinder or food processor. |
| 5 | Strain the cooking liquid through damp cheesecloth - you should have 6 cups. |
| 6 | If necessary, add clam broth or fish stock to make up the difference. |
| 7 | Finely dice the salt pork. |
| 8 | Fry the salt pork slowly in a large pot over low heat to render the fat. |
| 9 | Transfer the cracklings with a slotted spoon to a paper towel to drain. |
| 10 | Meanwhile, finely chop the onion and celery. |
| 11 | Mince the garlic. |
| 12 | Tie half of the parsley and the other herbs into a bouquet garni. |
| 13 | Finely chop the remaining parsley. |
| 14 | Peel, seed and coarsely chop the tomatoes. |
| 15 | Peel and dice the potatoes into a bowl of cold water to prevent them from browning. |
| 16 | Saute the onions, celery, garlic and bouquet garni in the rendered fat over medium heat for 3 to 4 minutes, or until soft but not browned. |
| 17 | Add the tomatoes and tomato paste, increase the heat to high, and cook for 1 minute. |
| 18 | Add the 6 cups of clam liquid and bring to a boil. |
| 19 | Add the potatoes, reduce the heat, and simmer for 8 to 10 minutes, or until tender. |
| 20 | Just before serving, stir in the quahog meat and salt and pepper to taste. |
| 21 | Garnish the chowder with the chopped parsley and the salt pork cracklings and serve at once. |
| 22 | Serves [steven raichlin; the baltimore sun; sept 22, 1991] |
