Quahog Chowder
Ready In: 45 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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