Rhode Island Quahog Chowder

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
25 to 30 portions

Ingredients
  • 7 1/2 pounds red bliss potatoes, cut into 1/2-inch dice
  • Water, to cover
  • 1 heaping tablespoon white pepper
  • 1 heaping tablespoon salt
  • 1 1/2 pound ground salt pork
  • 1 1/2 Spanish onion, diced
  • 1 quart chopped quahogs
  • 1 quart quahog juice
  • 1 heaping tablespoon fresh thyme
Directions
  • 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.


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