Quahog Chowder

Name: Quahog Chowder
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

10 ingredients

12 steps

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

1

Mince the clams.
2

Place bacon or salt pork in the bottom of a large kettle and fry for five minutes.
3

Add onion and cook until golden.
4

Cover potatoes in boiling water; parboil for five minutes.
5

Drain and reserve water.
6

Place a layer of potatoes and a layer of minced clams in the kettle with onion; sprinkle with flour and salt/pepper.
7

Add remaining potatoes, dredge remaining flour and salt/pepper.
8

Cover with 3 cups of boiling water (including the potato water) and simmer for 15 minutes or until potatoes are soft.
9

Add milk and bring up to boiling point.
10

Blend butter or bacon fat with the tablespoon of flour; add clam juice and stir until thickened.
11

Add slowly to chowder just before serving.
12

Serve hot with crackers.