Quahog Clam Chowder with Crispy Clam Fritters

Using which ever local clams you can get, can be substituted for the above mentioned. This is what is available now. For 4 people. Chowder: 2 tsp rendered bacon fat, 2 ribs celery, chopped, 1 large shallot, peeled and finely chopped, 8 clams, scrubbed, 2 bay leaves, 1 cup dry Savignon Blanc, 2 ounces yukon gold potatoes, peeled, cut into 1/2 inch pieces, trim reserved, 1/2 cup cream, salt and pepper to taste. For the clam fritters : 5.5 ounces cooked clam meat, chopped, 1 cup all purpose flour, 1/4 cup stone ground corn meal, 1 tsp baking powder, 1 tsp salt and fresh ground pepper, 2 large eggs, 1 cup whole milk, 1 tsp finely chopped parsley, 1 tsp finely chopped chives, 1 tsp finely chopped tarragon, 1 TB finely chopped scallions, 1 TB finely chopped shallots, 2 TB finely chopped celery, kosher salt for seasoning and malt vinegar powder for seasoning. For the dish : Canola oil for deep frying, 1 TB finely chopped celery, 1 ounce dried chorizo, finely chopped. For the garnish : Baby celery, parsley leaves, Mustard flowers. In a large pot over medium heat, add the bacon fat, celery, and shallots, sauteing until just translucent. Add the clams, bay leaves, and white wine and simmer, covered. When the clams begin to open, lower the heat, remove from the pot, and discard any un opened clams. Shuck the clams and strain through a fine mesh sieve, adding juice back to the pot. Reserve meat for the fritters. Add the potato pieces and stir in the cream, continuing to simmer. Season with salt and pepper and remove from heat. Discard bay leaves and transfer to a blender. Blend on high speed for at least 1 minute. Strain through chinois and keep warm. For the fritters : Heat a deep fryer to 325 degrees. Mix together clam meat and all other ingredients, adding more flour if batter seems to wet or clam juice if batter seems to dry. Form small mounds and fry until golden brown. To serve : Spoon chowder into a shallow bowl. Add fritters, reserved potato trimming, celery and chorizo. Garnish with baby celery, parsley leaves and mustard flowers.