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!
BLACK DOG QUAHOG CHOWDER
Steps:
- Dice bacon and saute in large pot until translucent. Add onions, leeks and celery and saute for 5 minutes. Pour in 1 1/2 cups of juice and add potatoes and seasonings. Simmer until potatoes are tender about 10 minutes.
- Melt butter in small saucepan. When it bubbles, add flour and cook 5 minutes, stirring often. This is called a roux. Roughly chop quahogs, reserving any liquid, add to pot and simmer for 2 minutes. Stir in roux and continue simmering another 5 minutes, stirring frequently.
- In a separate pan, scald the cream by heating it until small bubbles appear around the edges of the pan. Do not boil. Stir cream into soup pot, mix together and remove from heat. Serve with a dollop of butter, oyster crackers and crusty bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
STUFFED QUAHOG, "STUFFIE"
Steps:
- Preheat the oven to 400 degrees F.
- Heat a medium pot over high heat and bring 1 to 2 inches of water to a boil. Add the quahogs and cover the pan. Steam them until they open, at least 6 minutes. Discard any quahogs that do not open. Strain broth and reserve 1/4 cup. Remove the quahogs from the shells (leaving the shells intact; do not snap apart) and chop the meat.
- In a large skillet, heat the oil and butter over medium-high heat. Add the chourico, onions, and green pepper and cook until the vegetables soften, about 5 to 7 minutes. Add the chopped clam meat, lemon juice, and hot sauce and cook for 2 to 3 minutes more.
- In a large mixing bowl, pour the chourico mixture over the cubed bread and add the cilantro, parsley, red pepper paste, bread crumbs and clam broth. Mix gently, and then stuff the each clam shell with about 3/4 cup of clam stuffing. Wrap the clam shells in aluminum foil and bake until heated through, about 15 minutes. Serve immediately.
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
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