Nanas Quahog Chowder Recipes

QUAHOG CHOWDER

Steps:

• 1. Take your pork and cut up fine, put it in your kettle and cook slowly. When the pork starts to look crispy, cut your large onion finely as well and add your onion letting it cook slowly until soft.
• 2. Now start opening your quahogs over a bowl to save the juices. Use a paring knife to slide in opening and twist, if you have a problem, you could steam them .
• 3. Pour all the juices in the kettle and bring to a boil. Now add your cut fine potatoes and cook until soft.
• 4. Now chop your quahogs very fine (could use meat grinder) Add to potatoes after they are soft. Now cook 2 minutes more, add your milk, bring to boil then take off of heat. Best flavor if you serve it the next day, so wait awhile to serve.

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.

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.