Rhode Island Quahog Chowda Recipes

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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

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

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

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