Quahog Chowder Recipes

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RHODE ISLAND QUAHOG CHOWDER



Rhode Island Quahog Chowder image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 25 to 30 portions

Number Of Ingredients 9

7 1/2 pounds red bliss potatoes, cut into 1/2-inch dice
Water, to cover
1 heaping tablespoon white pepper
1 heaping tablespoon salt
1 1/2 pound ground salt pork
1 1/2 Spanish onion, diced
1 quart chopped quahogs
1 quart quahog juice
1 heaping tablespoon fresh thyme

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



Quahog Chowder image

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

1 quart quahog, shucked (reserve all of the liquor)
12 slices bacon or 12 slices salt pork, finely diced
1 onion, peeled and sliced
4 cups potatoes, peeled and cubed
3 cups water, boiling
1 quart milk
1/4 cup flour
salt and pepper, to taste
1 tablespoon butter or 1 tablespoon bacon fat
1 tablespoon flour

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

NANA'S QUAHOG CHOWDER



Nana's Quahog Chowder image

Provided by Food Network

Categories     main-dish

Time 1h12m

Yield 2 quarts

Number Of Ingredients 10

Olive oil
4 stalks celery, chopped small
2 medium onions, chopped small
5 medium potatoes, cubed
2 quarts and 1/2 cup water
3 small cans (4-ounce) tomato sauce
12 quahogs chopped, juice reserved
3 tablespoons oregano, parsley and basil
2 teaspoons garlic powder
2 teaspoons pepper

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



Black Dog Quahog Chowder image

Provided by My Food and Family

Categories     Home

Time 2h15m

Number Of Ingredients 12

4 ounces bacon
1 1/4 cups diced onion
3/4 cup chopped leeks
1 cup diced celery
4 cups quahogs with juice (clams)
3 cups diced potatoes
1 clove garlic, chopped
1 tsp thyme
1 tsp black pepper
1/2 cup oleo/butter
1/2 cup flour
1 1/2 quart s light cream

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

This is classic Rhode Island chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust flavor to your heat preference

Provided by KMOMMYZ

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 pound shucked clams
3 cups clam juice
3 cups chicken stock
¼ cup butter
2 onions, diced
2 large stalks celery, chopped, with leaves
1 (15 ounce) can fingerling potatoes, drained and quartered
3 tablespoons dried dill weed
2 tablespoons ground black pepper
1 teaspoon salt
1 pinch cayenne pepper
2 drops hot pepper sauce (such as Tabasco®), or to taste
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 33.4 g, Cholesterol 75.1 mg, Fat 13.7 g, Fiber 6.1 g, Protein 19.7 g, SaturatedFat 7.7 g, Sodium 1899.3 mg, Sugar 5.8 g

RHODE ISLAND QUAHOG CHOWDA



Rhode Island Quahog Chowda image

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

6 lbs quahogs
6 cups water
1/4 cup salt pork, finely diced
1 cup onion, chopped
4 cups raw potatoes, peeled and cubed
1/4 teaspoon salt
1/8 teaspoon black pepper

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

TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS



Tim O'Toole's Famous Stuffed Quahogs image

Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.

Provided by Scotty

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h

Yield 12

Number Of Ingredients 7

4 cups water
1 (16 ounce) package Portuguese chourico sausage links
12 quahogs
1 large onion, coarsely chopped
1 (12 ounce) package chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
½ cup margarine
¼ cup butter

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.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 23.7 g, Cholesterol 43.4 mg, Fat 23.2 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 7.8 g, Sodium 901.2 mg, Sugar 2.9 g

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Top Asked Questions

What is Quahog chowder?
Quahogs are the quintessential hard-shell clams of New England. They do two things in particular that elevate your run-of-the-mill restaurant clam chowder into an authentic one with flavors so pungent, so fresh, so evocative of the ocean, they could make a grown man cry. Let me show you!
How to cook quahogs in a crock pot?
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.
How do you make a clam chowder?
1 In a large soup pot, heat the butter over medium heat and add the diced salt pork and onions. 2 Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. 3 When the potatoes are just about tender -- not completely cooked -- add... 4 Once the chowder base is pretty cool (below 100 degrees),...
How to cook potatoes in a chowder?
Add the broth and white wine, stirring to prevent the flour from clumping, and bring to a simmer, stirring constantly. Add the potatoes, thyme, bay leaves, salt, pepper and half of the pancetta. Simmer the chowder for 20-25 minutes until the potatoes are extremely tender. Discard the bay leaves.

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