Nanas Quahog Chowder Recipes
QUAHOG CHOWDER
The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, these clams are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mince the clams.
- Place bacon or salt pork in the bottom of a large kettle and fry for five minutes.
- Add onion and cook until golden.
- Cover potatoes in boiling water; parboil for five minutes.
- Drain and reserve water.
- Place a layer of potatoes and a layer of minced clams in the kettle with onion; sprinkle with flour and salt/pepper.
- Add remaining potatoes, dredge remaining flour and salt/pepper.
- Cover with 3 cups of boiling water (including the potato water) and simmer for 15 minutes or until potatoes are soft.
- Add milk and bring up to boiling point.
- Blend butter or bacon fat with the tablespoon of flour; add clam juice and stir until thickened.
- Add slowly to chowder just before serving.
- Serve hot with crackers.
Nutrition Facts : Calories 324.4, Fat 12.5, SaturatedFat 5.7, Cholesterol 63.1, Sodium 862.1, Carbohydrate 27.9, Fiber 2, Sugar 1.2, Protein 24.2
RHODE ISLAND QUAHOG CHOWDER
Provided by Bobby Flay
Categories main-dish
Time 55m
Yield 25 to 30 portions
Number Of Ingredients 9
Steps:
- In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.
- In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.
- Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.
RHODE ISLAND QUAHOG CHOWDA
In Rhode island, clam chowder is prepared with a clear broth, unlike the creamy white clam chowders found elsewhere in New England and also different from the red broth found in Manhattan style clam chowder. And ,oh yes, they use quahogs, a large cousin of the clam.*(If quahogs are unavailable, just use whatever clams you can get.) Adapted from Yankee magazine.
Provided by HeatherFeather
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Scrub quahaugs to clean well.
- Place into a large kettle with the 6 cups water, cover and cook over medium until shells open (approximately 5 minutes).
- Remove quahaugs from water and throw out quahaugs any that haven't opened up.
- Remove the meat from the opened shells and chop into fine pieces.
- Discard shells, but save all of the cooking liquid.
- In a large pot, render the salt pork until brown.
- Add the onions and saute a few minutes.
- Measure reserved cooking water and add additional water to make a full 8 cups liquid.
- Pour this liquid into the pot with the salt pork and onions.
- Add potatoes, salt and pepper.
- Simmer until the potatoes are very tender (aapproximately 5-10 minutes).
- Add the chopped quahaug meat and bring to a slow boil for 2-3 minutes.
- If you like, you may set a small pitcher of milk or cream on the table for guests to add a splash to individual portions, for those who prefer it that way.
Nutrition Facts : Calories 138.6, Fat 0.8, SaturatedFat 0.1, Cholesterol 23.1, Sodium 146.5, Carbohydrate 21.9, Fiber 2.6, Sugar 1.9, Protein 10.9
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