Recipe courtesy of Bobby Flay
Episodes: Rhode Island and Rhode Island
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Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
25 to 30 portions

Ingredients

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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