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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By pilgrim1243_1217357
cumberland, RI
on September 24, 2012
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Often folks don't think much of this chowder because they have been raised on the thick creamy ( or just starchy kind. Thickness implied richness, but this often leads to an inferior product. Chowder should thicken by reduction, not by thickeners. Rhode Island "clear" chowder has a broth which is thinner, the richness is achieved by adding an abundance of solids, e.g., clams, potatoes, onions and a bit of salt pork. Old timers will serve a small pitcher of warm milk, cream or half & half for each diner to add to their liking. This recipe is for such an authentic, old- style Rhode Island "clear" style chowder.
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