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Rhode Island Quahog Chowder

Bobby Flay

Recipe courtesy Tom McGrath

Show: FoodNation With Bobby FlayEpisode: Rhode Island

Rated: 2 stars out of 5Rate itRead users' reviews (1)

  • Cook Time:

    40 min

  • Level:

    --

  • Yield:

    25 to 30 portions

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Times:

Prep
15 min
Inactive Prep
--
Cook
40 min
Total:
55 min
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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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Comments & Reviews

  • recipe Rhode Island Quahog Chowder
    J Sutton, MA 08-13-2009

    Flag

    chowder

    Rated: 2 stars out of 5
    I'm sure this is delicious but "Rhode Island" no way! Sorry Bobby you should re title this one.
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