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There are lots and lots of ways to make Quahog Chowder. But with some pride we can say this is the right one....
- 1 qt quahogs
- 1/2 lb salt pork
- 4 cups diced potatoes
- 2 large sweet onions diced
- 2 cups milk
- 2 cups cream
- salt and pepper to taste
Get your meat grinder out, its for the tough sections only (the rest you cut by hand), though the old style of a wooden bowl and chopper still works fine.
Soak quahogs in warm water until they open easily.
Open over a bowl saving juice.
Strain the juice through a sieve or cheesecloth
Cut up salt pork and fry until crisp and brown,then remove pieces from fat, drain them on paper and set aside.
Now add onions to the hot fat and cook until translucent.
Add potatoes and just enough water to cover them, cook on low heat until done.
Add cut up quahogs, cook for a few minutes,now add quahog juice and milk and cream.
Hint:if making large batches for freezer do not add milk or cream, just freeze the base.
The chowder will be clammier if you add the quahog juice last and dont cook it for very long. Add a knob of butter about the size of a walnut with the milk and cream, when it melts the chowder is just right for eating.
'Oyster Crackers' are really not what this goes best with chowder, instead Pilot Crackers or something similar is the way to go. With plenty of butter on 'em, of course.
A few of the crispy bits of salt pork can be sprinkled on top of each bowl as a very tasty garnish...if the cook hasn't eaten them while making the chowder.
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