Rhode Island Quahog Chowder
- Yield: 25 to 30 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27.5 servings
- Calories
- 341
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 41
- Sodium
- 1069
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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.