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Leo's Clam and Quahog Chowder Recipe

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This recipe for Leo's Clam and Quahog Chowder is from The Barrette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz salt pork, thinly sliced
1 lb onions, chopped
2 lbs potatoes, peeled and diced
1/4 lb butter
2 lbs clams
3 lbs quahogs
1 large (46 oz) can clam juice
4 bay leaves
salt and pepper to taste
Directions:
Directions:
White: evaporated milk (see below)
Red: crushed tomatoes (see below)

Place washed clams and quahogs in 3 quarts water in a large pot.
Cover and cook over medium heat until quahogs are wide open.
Drain clams and quahogs and reserve the juice to cook potatoes.
Shuck clams and quahogs, chop finely and put aside.
Placed diced potatoes in reserved clam juice and cook until potatoes are still firm.
In separate pan, saute salt pork.
Remove pork pieces and saute onions in the fat until wilted, not browned.
Combine potatoes, onions, bay leaves, canned juice and butter.
Simmer until potatoes are-tender.
Remove bay leaves.
Add chopped clams,
Salt and pepper to taste.

This is base chowder.

White Chowder: 1/2 cup evaporated milk to 1 quart base chowder.

Red Chowder: 1/2 cup crushed tomatoes to 1 quart base chowder.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Both Red and White Chowder options included

 

 

 

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