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Chowder: Ma's Quahog Chowder

Source of Recipe

Caroline Davis


Recipe Introduction

Excellent! Ma's tip is that it's best the day after you make it.

List of Ingredients

2 cups quahogs with juice
1 stalk celery - diced
1 medium onion - diced
4 medium potatoes - cubed
3 - 4 cups water that the quahogs were cooked in.
2 cups whole milk
2 cups heavy cream
peppercorns and bay leaf
Salt to taste


Recipe

First: Dig up the quahogs!
Steam quahogs in water until them open up - reserve that water. Remove "meat" from shell.
Save the shells - you'll want to make "Ma's Stuffed Quahogs" listed under APPETIZERS.

Grind up quahogs.
Cook quahog/juice mixture, celery, onion and potatoes. Bring to a boil. Add 3 - 4 cups of the water that the quahogs were cooked in.
Place 8 to 10 peppercorns and 1 bay leaf in a tea ball. Add tea ball to the above mixture and cook until the potatoes are tender (not mushy). Remove tea ball. Cool slighlty and add milk and heavy cream.

Refridgerate overnight.
Serve with oysteretts.