Saturday, April 29, 2006

RECIPE: Qahog Chowder

Rhode Island Quahog Chowder

3 pounds red bliss potatoes 1/2-inch dice
Water, to cover
4 teaspoons white pepper
4 teaspoons salt
3/4 pound ground salt pork
1 Spanish onion, diced
2 cups chopped quahogs
2 cups quahog juice
4 teaspoons tablespoon fresh thyme

Place potatoes in a large pot, cover with water by 2 inches. Add salt and pepper, bring to boil then reduce to a simmer. Meanwhile, heat the salt pork in a large skillet, add the onion and sauté until the onions are translucent. Then add onions and pork to the simmering potatoes. Then add quahogs, quahog juice, and thyme. Simmer for 30 minutes or until potatoes are cooked through.

Makes: 15 portions

Reluctant Housewife Recipes

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