Ingredients

15-20 Chowder Quahogs

½ lb. Salt Pork

2-3 Medium Sized Onions

5 lbs. Of Potatoes

1 tsp. Salt

½ tsp. White Pepper

Preparation

  1. Open quahogs and reserve liquid.
  2. Grind quahogs with course blade.
  3. Peel potatoes and cut to uniform size (1/2" square)
  4. Cover potatoes with water (Just barely)
  5. Bring to a boil and cook ten minutes.
  6. Dice salt pork or cut in 1/4 " strips.
  7. Fry salt pork in large frying pan until golden brown or crisp.
  8. Slice onions thinly and fry in pork fat until translucent over low or medium heat.
  9. Put onions and salt pork with boiling potatoes and boil an additional five minutes.
  10. Mix quahogs and liquid with potatoes and boil an additional 5 min. or until soft but not mushy.
  11. Add salt and pepper and if possible let sit overnight.
  12. Heat before serving at lowest possible heat but do not boil. If necessary additional water may be added during preparation to insure adequate broth

CLAM CAKES 8 Cups Flour 16 Tsp. Baking Powder (5 Tablespoons. Plus 1 teaspoon) 2 Tsp. Salt 1 Tsp. Pepper 4 Eggs Clam Broth 20 Chowder Quahogs