quahog chowder -pronounced "ko-hog"

Name: Quahog Chowder -pronounced "ko-hog"
Prep time: 1 h
Cook time: 20 min
Yield: 4
Ingredients: 1 quart(s) 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(s) about one inch, fat salt pork, diced; 2 small yellow onions; ## SLICE ONIONS.; 2 large potatoes, diced; or more if you like; 1 cup(s) 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 cup(s) hot milk, or

(2 RATINGS)

37 Pinches 3 Photos

Beth M.

M.V. Island, MA

Updated on May 15, 2011

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.

Rate

prep time 1 Hr

cook time 20 Min

method ---

yield 4-6 serving(s)

Ingredients

1 quart 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 cup 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 cups hot milk, or

How To Make quahog chowder -pronounced "ko-hog"

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.

Step 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!
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