Ingredients
- Olive oil
- 4 stalks celery, chopped small
- 2 medium onions, chopped small
- 5 medium potatoes, cubed
- 2 quarts and 1/2 cup water
- 3 small cans (4-ounce) tomato sauce
- 12 quahogs chopped, juice reserved
- 3 tablespoons oregano, parsley and basil
- 2 teaspoons garlic powder
- 2 teaspoons pepper
Directions
Put enough oil to cover bottom of large pan over medium heat. Add celery and onion; cook for 10 minutes stirring often. Add potatoes and continue to stir so it will not stick to pan. Add 1 quart of water and tomato sauce. Add another 1 quart and 1/2 cup of water. Add seasoning, continue to cook another 1/2 hour or until potatoes are cooked. Add quahogs with the juice. Simmer for 15 to 20 minutes.
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By Onion guy
Eugene, OR
on March 27, 2007
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The recipe is good, but you can't get "Quahogs" in many places outside od the Road Island area. Although, they're just hard shell clams, and the recipe is a basic red clam chowder.
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