Rhode Island Quahog Chowda

1. 1

   Scrub quahaugs to clean well.

2. 2

   Place into a large kettle with the 6 cups water, cover and cook over medium until shells open (approximately 5 minutes).

3. 3

   Remove quahaugs from water and throw out quahaugs any that haven't opened up.

4. 4

   Remove the meat from the opened shells and chop into fine pieces.

5. 5

   Discard shells, but save all of the cooking liquid.

6. 6

   In a large pot, render the salt pork until brown.

7. 7

   Add the onions and saute a few minutes.

8. 8

   Measure reserved cooking water and add additional water to make a full 8 cups liquid.

9. 9

   Pour this liquid into the pot with the salt pork and onions.

10. 10

    Add potatoes, salt and pepper.

11. 11

    Simmer until the potatoes are very tender (aapproximately 5-10 minutes).

12. 12

    Add the chopped quahaug meat and bring to a slow boil for 2-3 minutes.

13. 13

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.