Quahog Chowder Pronounced Ko Hog Recipes

NANA'S QUAHOG CHOWDER

Nana's Quahog Chowder image

Provided by Food Network

Time 1h12m

Yield 2 quarts

Number Of Ingredients 10

Ingredients

Olive oil
4 stalks celery, chopped small
2 medium onions, chopped small
5 medium potatoes, cubed
2 quarts and 1/2 cup water
3 small cans (4-ounce) tomato sauce
12 quahogs chopped, juice reserved
3 tablespoons oregano, parsley and basil
2 teaspoons garlic powder
2 teaspoons pepper

Steps:

Put enough oil to cover bottom of large pan over medium heat. Add celery and onion; cook for 10 minutes stirring often. Add potatoes and continue to stir so it will not stick to pan. Add 1 quart of water and tomato sauce. Add another 1 quart and 1/2 cup of water. Add seasoning, continue to cook another 1/2 hour or until potatoes are cooked. Add quahogs with the juice. Simmer for 15 to 20 minutes.

RHODE ISLAND QUAHOG CHOWDER

Rhode Island Quahog Chowder image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 25 to 30 portions

Number Of Ingredients 9

Ingredients

7 1/2 pounds red bliss potatoes, cut into 1/2-inch dice
Water, to cover
1 heaping tablespoon white pepper
1 heaping tablespoon salt
1 1/2 pound ground salt pork
1 1/2 Spanish onion, diced
1 quart chopped quahogs
1 quart quahog juice
1 heaping tablespoon fresh thyme

Steps:

In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.
In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.
Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.

QUAHOG CHOWDER

Quahog Chowder image

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, these clams are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 quart quahog, shucked (reserve all of the liquor)
12 slices bacon or 12 slices salt pork, finely diced
1 onion, peeled and sliced
4 cups potatoes, peeled and cubed
3 cups water, boiling
1 quart milk
1/4 cup flour
salt and pepper, to taste
1 tablespoon butter or 1 tablespoon bacon fat
1 tablespoon flour

Steps:

Mince the clams.
Place bacon or salt pork in the bottom of a large kettle and fry for five minutes.
Add onion and cook until golden.
Cover potatoes in boiling water; parboil for five minutes.
Drain and reserve water.
Place a layer of potatoes and a layer of minced clams in the kettle with onion; sprinkle with flour and salt/pepper.
Add remaining potatoes, dredge remaining flour and salt/pepper.
Cover with 3 cups of boiling water (including the potato water) and simmer for 15 minutes or until potatoes are soft.
Add milk and bring up to boiling point.
Blend butter or bacon fat with the tablespoon of flour; add clam juice and stir until thickened.
Add slowly to chowder just before serving.
Serve hot with crackers.

Nutrition Facts : Calories 324.4, Fat 12.5, SaturatedFat 5.7, Cholesterol 63.1, Sodium 862.1, Carbohydrate 27.9, Fiber 2, Sugar 1.2, Protein 24.2

QUAHOG CHOWDER

Quahog Chowder image

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

Ingredients

take:
a nickel's worth of salt pork (about 1 1/2" cube)
a big onion
2 potatoes, as big as my fist (his fists were big)
2 qt quahogs (in the shell)
1 qt of milk

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.

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