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Rhode Island Clam Chowder




Source of Recipe


posted by chevymom


List of Ingredients




5 lb. Quahogs or Clams
1/2 lb. Salt Pork - Diced
1 Tbsp. Butter or Margarine
3 Cups Onions - Chopped
1/4 Cup Celery - Chopped
1/4 Cup Carrots - Chopped
3/4 Cup Ritz Crackers - Crushed
6 Cups Liquid - Steaming Broth, Water or Bottled Clam Juice
1 Bay Leaf
1 lb. Potato - Diced
2 Tbsp. Sugar
1 Can Tomato Soup
Salt and Pepper to Taste



Recipe



Prepare the Clams---
Scrub the outside of the clams under cold water. Place in large basin and cover with three inches of lightly salted water (1/4 cup per quart of water). After 30 minutes, remove clams with your hands and drain water. Repeat the process until there is no sand in the bottom of the basin.

Cook the Clams---
Bring 4 cups of water to a boil. (I add a couple of sliced celery sticks, a couple of slice carrots, and a chopped onion to add flavor to the broth.) Add cleaned clams and steam for 4 to 5 minutes. Remove open clams and and steam remaining clams another couple of minutes. Discard any unopened clams.

Remove clam meat from the shells and chop fine. (I run quahogs through a grinder with a course grind). Decant broth being careful to leave sand in the pan. Add enough water or bottled clam juice to make 6 cups.


Prepare the Chowder---
Blanch salt pork in sauce pan with 1 quart of water to remove excess salt. Saute salt pork slowly in butter until the pork has render its fat. Remove pork bits and stir in onions, celery and carrots. Cover and cook for 8 to 10 minutes. Drain excess fat. Stir in cracker crumbs. Add 6 cups liquid, potatos, bay leaf, sugar and tomato soup. Simmer 20 minutes until potatos are tender. Add clam meat and salt and pepper to taste. (Do not over cook or the clams will toughen). Serve in large bowls.