QUAHOG CHOWDER -PRONOUNCED "KO-HOG"
Made with a hard-shelled,thick shelled American clam. We can dig for these in the salt pond near our home. The shell is not as soft as the clam sold in the can commercially. I learned to make this in the New England style,and I prefer the stronger shell-fish flavor, and I use all the natural liquor from the quahogs,saved when...
Provided by Beth M.
Categories Chowders
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. This is simmered so that you don't toughen the meat of the Quahogs, and a bowlful topped with a little browned salt pork on top, and with chowder crackers to put in it is the way we love it.
- 2. Some people prefer a really thick chowder,IF SO,make a roux of flour,butter and water, and add to the vegetables when they're done; and the more potatoes you add the thicker it becomes. When it is refrigerated and reheated all the flavors are improved. Some say CHOWDAH, I say chowder. Oh add a little fresh ground black pepper too. It's delicious!
QUAHOG CHOWDER
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
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
RHODE ISLAND QUAHOG CHOWDER
Provided by Bobby Flay
Categories main-dish
Time 55m
Yield 25 to 30 portions
Number Of Ingredients 9
Steps:
- In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.
- In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.
- Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.
NANA'S QUAHOG CHOWDER
Steps:
- Put enough oil to cover bottom of large pan over medium heat. Add celery and onion; cook for 10 minutes stirring often. Add potatoes and continue to stir so it will not stick to pan. Add 1 quart of water and tomato sauce. Add another 1 quart and 1/2 cup of water. Add seasoning, continue to cook another 1/2 hour or until potatoes are cooked. Add quahogs with the juice. Simmer for 15 to 20 minutes.
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