Quahog Chowder Recipes

RHODE ISLAND QUAHOG CHOWDER

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.

QUAHOG CHOWDER

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.

NANA'S QUAHOG CHOWDER

Steps:

• Put enough oil to cover bottom of large pan over medium heat. Add celery and onion; cook for 10 minutes stirring often. Add potatoes and continue to stir so it will not stick to pan. Add 1 quart of water and tomato sauce. Add another 1 quart and 1/2 cup of water. Add seasoning, continue to cook another 1/2 hour or until potatoes are cooked. Add quahogs with the juice. Simmer for 15 to 20 minutes.

BLACK DOG QUAHOG CHOWDER

Steps:

• Dice bacon and saute in large pot until translucent. Add onions, leeks and celery and saute for 5 minutes. Pour in 1 1/2 cups of juice and add potatoes and seasonings. Simmer until potatoes are tender about 10 minutes.
• Melt butter in small saucepan. When it bubbles, add flour and cook 5 minutes, stirring often. This is called a roux. Roughly chop quahogs, reserving any liquid, add to pot and simmer for 2 minutes. Stir in roux and continue simmering another 5 minutes, stirring frequently.
• In a separate pan, scald the cream by heating it until small bubbles appear around the edges of the pan. Do not boil. Stir cream into soup pot, mix together and remove from heat. Serve with a dollop of butter, oyster crackers and crusty bread.

RHODE ISLAND CLAM CHOWDER

Steps:

• Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

RHODE ISLAND QUAHOG CHOWDA

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.

TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
• Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
• Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
• Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
• Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
• Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.