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1/2 leek, well washed and cut on the bias |
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2 celery stalks, cut on the bias |
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8 corn cobs, with corn kernels removed and reserved for the chowder |
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3 garlic cloves, coarsely chopped |
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1/4 large bunch thyme |
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1 bay leaf |
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1/4 tsp. black peppercorns |
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1 ham hock (optional) |
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6 Quahog clams, scrubbed (optional) |
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8 C chicken broth or water, or to cover |
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1 T unsalted butter |
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1/2 C diced slab bacon (optional) |
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1 carrot |
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1/4 C diced onion |
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1/4 C diced celery |
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1/4 chopped leeks (well rinsed) |
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10 new potatoes, cooked and cut in small dice |
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1/4 - 1/2 C light or heavy cream |
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1 tsp. fresh thyme leaves |
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1 T fresh Italian flat leaf parsley leaves |
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kosher or sea salt to taste |
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3/4 lb poached lobster meat, roughly chopped |
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Place the leek, celery, corn cobs, garlic, thyme, bay leaf, peppercorns and, if desired, the ham hock and clams, in a large stockpot and cover with the chicken broth or cold water. Bring to a boil over high heat. Lower the heat to low and simmer, uncovered, for 2 hours. |
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Strain and discard the solids. (This should yield about 6 cups.) Set aside. |
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To make the chowder: Place a medium sized saucepan over medium low heat and when it is hot, add the butter. Add the bacon, if desired. Add carrot, onion and celery and cook until soft and transparent, about 7 minutes. |
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Raise the heat to high. Add the lobster meat, clams, potatoes, reserved corn stock and the reserved corn kernels and bring to a boil. Cover and cook, stirring occasionally, until the clams have opened, about 5 minutes. |
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Add the cream, divide the chowder among 6 shallow bowls and serve immediately. |
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