Rhode Island Quahog Chowda Recipes

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.

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.

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.