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Chowder: Dot's Clam Chowder




Source of Recipe


Dot Smith, RI


List of Ingredients




1 quart chopped quahogs or clams, or combination of both
1 quart quahog or clam juice
2-inch cube salt pork, diced
1 cup finely diced onions
1 cup finely diced celery
3 cups diced raw potatoes

Recipe



Place potatoes in pan containing 1 cup salted water; cook 10 minutes.

Meantime, fry pork until it is crisp and brown. Add onions and celery and cook until tender. Add pork, onions, celery, quahogs and juice to potatoes; simmer 30 minutes. Season with salt and pepper to taste.

VARIATIONS: For those who prefer New England-style chowder, add four cups of milk. If your preference is the Manhattan type, add two cups tomato juice or chunks to the recipe.

Note from Margaret (Peg) Cluck of South County Museum in Narragansett: Quahogs are easier to open if you put them in the freezer long enough to relax the shell.