Prep 15 mins
Cook 20 mins
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.
- 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
- 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.
Now this is a big hit for all you who have been to R.I. and had a chance to experience this in a restaurant there. Restaurants will not give away their recipes, but this came extremly close to what we had in Newport. (of course recipes vary from restaurant to restaurant.) Even if you haven't been to R.I., but you love chowder, I highly recommend you try this!