|
|
| Ingredients: |
6 pounds quahaugs
6 cups water
1/4 cup salt pork, cut into tiny cubes
1 cup chopped onion
4 cups cubed potatoes
1/4 teaspoon salt
1/4 teaspoon black pepper |
|
| Cooking
Instructions: |
Scrub quahaugs. Place in large kettle with water. Cover. Place over medium heat until shells open, about 5 minutes. Remove meat from shells and grind into small pieces. Discard shells. Save all liquid; set aside.
Fry salt pork to light brown in large pot. Add onions; fry lightly. Add reserved liquid plus enough water to make 8 cups.
Add potatoes, salt and pepper. Simmer until potatoes are tender, about 5 minutes. Add chopped quahaugs; bring to light boil for 2 to 3 minutes. Serves 6.
Chowder is better made a day ahead. For non-purists, or those who would dishonor South County chowder, a small amount of milk of half-and-half may be added.
|
| Additional
Comments: |
Each year, the South Kingstown Lions Club serves over 600 gallons at their South County Seafood Heritage Festival. This recipe was developed by Bob Smith; he reduced his five-gallon recipe to this one for six people.
-- Diane Smith, Wakefield, from Good Tastes of Rhode Island's South County ($4.95), which is for sale at South County Museum's Gift Shop |
|
|
