Rhode Island Red Chowder
16 lg Qauhogs (2 cups chopped -meat) 2 c Dry white wine 2 To 3 cups bottled clam broth -(or fish stock) 1/4 lb Salt pork 1 lg Onion 2 Stalks celery 2 Cloves garlic 1 bn Flat leaf (...
Ingredients
- 16large qauhogs (2 cups chopped
- 2to 3 cups bottled clam broth
- 1large onion
- 2stalks celery
- 2Clovegarlic
- 1bn flat leaf (italian) parsley
- 2bay leaves
- 2sprigs fresh thyme
Directions
- 1
16 lg Qauhogs (2 cups chopped -meat) 2 c Dry white wine 2 To 3 cups bottled clam broth -(or fish stock) 1/4 lb Salt pork 1 lg Onion 2 Stalks
- 2
Scrub the qauhogs and place them in a large, covered pot with the wine
- 3
Steam them for 10 to 15 minutes or until the shells just open
- 4
Shuck the quahogs and grind, using a meat grinder or food processor
- 5
Strain the cooking liquid through damp cheesecloth - you should have 6 cups
- 6
If necessary, add clam broth or fish stock to make up the difference
- 7
Finely dice the salt pork
- 8
Fry the salt pork slowly in a large pot over low heat to render the fat