Best 2 Quahog Chowder Recipes
Quahog chowder, a classic New England dish, is a delightful blend of flavors that warms the soul. Originating from the coastlines of New England, it is a staple in many regional cuisines. This hearty chowder is typically made with fresh quahogs, also known as hard-shelled clams, combined with a savory broth, diced vegetables, and creamy elements like milk or cream. The result is a comforting and flavorful soup that can be enjoyed as a main course or as a side. With its rich history and versatility, quahog chowder continues to be a beloved dish that brings people together around the dinner table.
Here are our top 2 tried and tested recipes!
QUAHOG CHOWDER -PRONOUNCED "KO-HOG"
Made with a hard-shelled,thick shelled American clam. We can dig for these in the salt pond near our home. The shell is not as soft as the clam sold in the can commercially. I learned to make this in the New England style,and I prefer the stronger shell-fish flavor, and I use all the natural liquor from the quahogs,saved when...
Provided by Beth M.
Categories Chowders
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. This is simmered so that you don't toughen the meat of the Quahogs, and a bowlful topped with a little browned salt pork on top, and with chowder crackers to put in it is the way we love it.
- 2. Some people prefer a really thick chowder,IF SO,make a roux of flour,butter and water, and add to the vegetables when they're done; and the more potatoes you add the thicker it becomes. When it is refrigerated and reheated all the flavors are improved. Some say CHOWDAH, I say chowder. Oh add a little fresh ground black pepper too. It's delicious!
QUAHOG CHOWDER
Recipe taken from cookbook " Foods that made New England Famous" by Mrs. Nelson A. Washburn, Needham, MA. She wrote: This recipe had its origin in the ingenuity of an early Plymouth housewife. I received it from one of her fine old Yankee descendants. He said , " In the old days when my family had to make do with things at...
Provided by Carol Junkins
Categories Seafood
Time 35m
Number Of Ingredients 6
Steps:
- 1. Take your pork and cut up fine, put it in your kettle and cook slowly. When the pork starts to look crispy, cut your large onion finely as well and add your onion letting it cook slowly until soft.
- 2. Now start opening your quahogs over a bowl to save the juices. Use a paring knife to slide in opening and twist, if you have a problem, you could steam them .
- 3. Pour all the juices in the kettle and bring to a boil. Now add your cut fine potatoes and cook until soft.
- 4. Now chop your quahogs very fine (could use meat grinder) Add to potatoes after they are soft. Now cook 2 minutes more, add your milk, bring to boil then take off of heat. Best flavor if you serve it the next day, so wait awhile to serve.
Tips:
- Use fresh seafood whenever possible. This will give your chowder the best flavor.
- Don't overcook the seafood. Overcooked seafood is tough and chewy.
- Use a variety of vegetables in your chowder. This will add flavor and texture.
- Don't be afraid to experiment with different ingredients. There are many ways to make a delicious chowder.
- Serve your chowder with a side of crusty bread or crackers. This will help to soak up all the delicious broth.
Conclusion:
Quahogs chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. Whether you like your chowder creamy or brothy, with lots of vegetables or just a few, there is a recipe out there for you. So next time you are looking for a comforting and delicious meal, give quahogs chowder a try. You won't be disappointed.
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