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QUAHOG CHOWDER -PRONOUNCED "KO-HOG"



Quahog Chowder -pronounced

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

1 qt quahogs, freshly opened, reserving the liquor
STRAIN THE QUAHOGS OVER A LARGE BOWL,RESERVE LIQUID.
USING A MEAT GRINDER PUT THE QUAHOGS THROUGH AND SET ASIDE.
1 slice about one inch, fat salt pork, diced
2 small yellow onions
SLICE ONIONS.
2 large potatoes, diced; or more if you like
1 c water; more if needed to make 1 pint broth.
COOK THE POTATOES WITH THE DRAINED ONIONS IN THE LIQUOR & WATER.
AFTER BOILING THE POTATOES AND ONIONS ABOUT 5-10 MINS. ADD THE GROUND QUAHOGS.
THEN ADD THE HEATED MILK, AND SIMMER GENTLY ABOUT FIVE MINUTES.
2 c hot milk, or

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!

SHUCKERS' STUFFED QUAHOG



Shuckers' Stuffed Quahog image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 servings

Number Of Ingredients 6

12 quahogs
1 stick butter, plus melted butter for serving
2 large onions, diced
1 cup jarred hot peppers with juice
3 tablespoons Sriracha
16 cups coarse breadcrumbs

Steps:

  • Wash the quahogs to remove any grit. Heat a large pot over high heat, then add in the quahogs with 2 cups water; cover the pot and steam the quahogs for 5 minutes. Check to see if all of the quahogs are open, and continue to steam until they are all open. Remove from the heat and strain the quahogs, reserving the cooking liquid. Cool the quahogs and shuck the clams from the shells. Reserve the shells for a later use.
  • In a meat grinder or food processor, grind the shucked clams and reserve.
  • Either split the shells or gently twist at the hinge to remove the cartilage. Rinse the shells and reserve.
  • In a 2-quart saucepan set over medium-high heat, melt the butter, and then add the onions. Saute until translucent, then remove the pan from the heat.
  • In a large mixing bowl add the cooked onions and butter, the ground clams, hot peppers and Sriracha. Add the reserved clam broth and mix well. Add the breadcrumbs until the stuffing is firm but wet.
  • Stuff the quahog shells with the filling. At this point cook immediately or refrigerate and cook the stuffed quahogs when ready to serve.
  • Preheat the oven to 375 degrees F.
  • Cook the quahogs until golden brown on top and cooked through, 15 minutes. Serve with melted butter.

TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS



Tim O'Toole's Famous Stuffed Quahogs image

Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.

Provided by Scotty

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h

Yield 12

Number Of Ingredients 7

4 cups water
1 (16 ounce) package Portuguese chourico sausage links
12 quahogs
1 large onion, coarsely chopped
1 (12 ounce) package chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
½ cup margarine
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
  • Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
  • Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
  • Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
  • Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
  • Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 23.7 g, Cholesterol 43.4 mg, Fat 23.2 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 7.8 g, Sodium 901.2 mg, Sugar 2.9 g

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