New England Clam Chowder is a Rhode Island favorite hearty soup that feeds a crowd and comes from the sea, of course! An Ocean State original, made from quahogs...traditionally served after the "polar bear swim" on New Year's Day, this quahog clam chowder recipe is a keeper...
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| photo swatterson |
What you will need for quahog chowder recipe: 2 pints of chopped quahogs with liquor, that's the juice from the clams
1 large onion, chopped
3-4 Tbls. olive oil
4-5 pounds of potatoes, peeled and cubed
2 sticks of butter, melted
16 Tbls. flour
1- 1 1/2 quarts of milk
28 oz. can chicken or vegetable stock
3 Tbls. dill, fresh or dried
salt and pepper to taste
Chowder crackers or hot French bread
In the bottom of a large soup pot, heat the olive oil and cook the onions over medium heat until glassy. Add the potatoes and cover with stock of your choice and enough water to cover the cubed potatoes. Over high heat, boil the potatoes ten minutes.
Add the quahog clams with liquor and cook five minutes on high. Turn off.
In a separate 2 1/2 quart pot, melt butter, and add flour, salt and pepper and dill. Whisk until smooth and add milk. Turn down to low, and keep stirring or whisking until the roux becomes thick, like a gravy. Add the thickened roux to the potatoes, clam, and onion soup mixture. DO NOT REHEAT. Let sit until completely cooled to refrigerate. When ready to serve, reheat on very low, DO NOT EVER BOIL. If too thick the next day, thin with a little chicken stock and stir, while reheating on simmer only. Serves about 10-15 people. Serve it up with a fresh crisp salad with chowder crackers or French bagette, it's yummy and tummy-warming fare. Check out your local fish market for fresh quahogs or can't find quahogs in your neck of the woods? Contact Anthony's Seafood, Michael will send any East Coast delectable to you in dry ice, a trusted fresh shellfish venue.
