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February 1, 2008
Chef Howard Snitzer of Christie's restaurant in Newport just sent along this recipe for chowder with a twist. It has maple pepper bacon.
Christie's Clam Chowder
4 ounces butter
4 ounces flour
8 ounces celery, 1/4 inch dice
8 ounces fennel, 1/4 inch dice
8 ounces white onion, 1/4 inch dice
8 ounces maple pepper bacon, diced
1 pound potatoes, peeled and diced
1 pound chopped clams
1 1/2 quarts clam juice
1 1/2 quarts 2 percent milk
Sweat vegetables and bacon in butter until onions are tender, but not browned. Add flour and mix well. Cook for five minutes.
Add milk slowly while stirring. Add clams and potatoes last. Bring back to almost a simmer. Adjust salt and black pepper.
(makes 1 gallon of soup)
Serve with Soup Nuts:
1 pound water
1 pound butter
1 pound bread flour
1 teaspoon salt
8 eggs
Bring water and butter to a boil. Add flour and salt all at once.
Turn off heat and mix until the dough comes away from the side of the pan.
Transfer to mixer. Add eggs one at a time. Pipe out ¼” round on lined sheet pan.
Bake at 425 degrees until crisp, golden brown and delicious.
Posted by Gail Ciampa 
at 8:00 AM to Soups & Stews
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