RCI-SF.005.0065.001
Tadich Grill Boston
Tadich Grill Boston from the Recidemia collection
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyadvanced
Ingredients
- Bacon or pancetta4 slicescoarsely chopped
- green onions3 unitwhite and light green parts, chopped, 3 shallots, chopped or 1 small yellow onion, chopped
- leek1 unitwhite and light green parts, very thinly sliced
- red potatoes5 unitcut into 1/2 -inch cubes
- 1/3 cup
- 1/3 cup
- garlic cloves4 unitcrushed
- 1 1/2 cups
- white wine fish stock1 cup
- 1 teaspoon
- 1/2 teaspoon
- 1 teaspoon
- 2 drops
- (6 1/2 ounce) cans clams3 unitwith juice
- 2 cups
- 1 teaspoon
- bechamel sauce1/4 cup
- 1/2 cup
Method
1
Render the chopped bacon in a large pot over medium heat until the fat is released and the pieces are lightly browned, about 5–7 minutes; remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2
Add the chopped green onion parts, leek, and crushed garlic to the bacon fat and sauté over medium heat for 3–4 minutes until softened and fragrant.
3
Stir in the red potato cubes, chopped green bell pepper, and sliced celery; cook for 2 minutes to coat with the fat.
4
Pour in the cold water and white wine fish stock, then season with salt, white pepper, Worcestershire sauce, and Tabasco sauce; bring to a boil.
10 minutes
5
Reduce heat to medium-low and simmer until the potatoes are nearly tender, about 15–20 minutes.
6
Drain the canned clams, reserving the juice; add the clam juice to the pot and stir in the dry sherry.
7
Whisk the cornstarch with 1 tablespoon of cold water to form a slurry, then stir it into the soup along with the béchamel sauce to thicken.
8
Stir in the heavy cream and reserved clam meat, then return the reserved bacon to the pot; heat through without boiling for 2–3 minutes until the clams are warmed.
9
Taste and adjust seasoning with additional salt, white pepper, and Tabasco as needed, then ladle into serving bowls.