2 oz salt pork, rind removed (or 8 to 10 slices of bacon, diced)
2 cups diced onion
1 cup diced celery
3 cups diced potatoes
1 tsp dried thyme
1 tsp ground black pepper
4 cups shelled quahogs with juice 6 lbs in shell (or use jarred whole baby clams)
1/2 cup salted butter (1 stick)
1/2 cup all-purpose flour
1 1/2 qts. light cream (or 1 qt heavy cream and 1 pint half and half)
Instructions
Dice the salt pork or bacon and saute in a large pot until translucent.
If using bacon, saute over high heat until cooked through, then drain
fat except for 2 tbsp. and return to the pot. Add the onions and celery
and saute for 5 minutes.
Pour in about 1 1/2 cups of the clam juice and add the potatoes and
seasonings. Simmer the mixture until the potatoes are tender, about
10 minutes.
Melt the butter in a small saucepan. When it is bubbling, add the flour
and cook for about 5 minutes, stirring often. This is called a roux.
Roughly chop the quahogs, reserving any liquid (if you use whole
baby clams you can skip this step).
When the potatoes are tender, add the quahogs to the large pot and
simmer for 2 minutes.
Stir in the roux and continue simmering for another 5 minutes, stirring
frequently. This is your chowder base.
In a separate saucepan, scald the cream by heating it on high until
small bubbles appear around the edges of the pan. Do not boil.
Stir in the hot scalded cream into the chowder base, mix together,
and remove from the heat.
Serving
Suggestions
At The Black Dog, they serve it topped with croutons and a dollop of butter, accompanied by oyster crackers or crusty bread.
Originally Submitted
9/14/2015
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