Quahog Chowder Pronounced Ko Hog Recipes

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!

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
• Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
• Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
• Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
• Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
• Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Steps:

• Scrub quahaugs to clean well.
• Place into a large kettle with the 6 cups water, cover and cook over medium until shells open (approximately 5 minutes).
• Remove quahaugs from water and throw out quahaugs any that haven't opened up.
• Remove the meat from the opened shells and chop into fine pieces.
• Discard shells, but save all of the cooking liquid.
• In a large pot, render the salt pork until brown.
• Add the onions and saute a few minutes.
• Measure reserved cooking water and add additional water to make a full 8 cups liquid.
• Pour this liquid into the pot with the salt pork and onions.
• Add potatoes, salt and pepper.
• Simmer until the potatoes are very tender (aapproximately 5-10 minutes).
• Add the chopped quahaug meat and bring to a slow boil for 2-3 minutes.
• 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.