Quahog Chowder

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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