Quahog Chowder -pronounced "ko-hog"

Beth M.

By
@BakinTime

Made with a hard-shelled,thick shelled American clam. We can dig for these in the salt pond near our home. The shell is not as soft as the clam sold in the can commercially. I learned to make this in the New England style,and I prefer the stronger shell-fish flavor, and I use all the natural liquor from the quahogs,saved when the quahogs are opened. I buy them fresh at Larsen's Fish Market,usually a quart of the opened quahogs with their liquor. They are then ground in a meat grinder or chopped up well. I use the liquor in the chowder broth, adding the meat of the clams later.


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Comments:

Serves:

4-6

Prep:

1 Hr

Cook:

20 Min

Ingredients

1 qt
quahogs, freshly opened, reserving the liquor

STRAIN THE QUAHOGS OVER A LARGE BOWL,RESERVE LIQUID.

USING A MEAT GRINDER PUT THE QUAHOGS THROUGH AND SET ASIDE.

1 slice
about one inch, fat salt pork, diced
2 small
yellow onions

SLICE ONIONS.

2 large
potatoes, diced; or more if you like
1 c
water; more if needed to make 1 pint broth.

COOK THE POTATOES WITH THE DRAINED ONIONS IN THE LIQUOR & WATER.

AFTER BOILING THE POTATOES AND ONIONS ABOUT 5-10 MINS. ADD THE GROUND QUAHOGS.

THEN ADD THE HEATED MILK, AND SIMMER GENTLY ABOUT FIVE MINUTES.

2 c
hot milk, or

Directions Step-By-Step

1
This is simmered so that you don't toughen the meat of the Quahogs, and a bowlful topped with a little browned salt pork on top, and with chowder crackers to put in it is the way we love it.
2
Some people prefer a really thick chowder,IF SO,make a roux of flour,butter and water, and add to the vegetables when they're done; and the more potatoes you add the thicker it becomes. When it is refrigerated and reheated all the flavors are improved. Some say CHOWDAH, I say chowder. Oh add a little fresh ground black pepper too. It's delicious!

About this Recipe

Course/Dish: Chowders
Other Tag: Healthy