Gerard’s Clam Chowder
2015-09-10- Cuisine: American
- Course: Soup
- Skill Level: Easy
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- Servings: 10
- Prep Time: 20m
- Cook Time: 60m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
389 -
Total Fat
14 g -
Saturated Fat
6 g -
Cholesterol
94 mg -
Sodium
576 mg -
Potassium
561 mg -
Carbohydrates
24 g -
Dietary Fiber
2 g -
Sugars
5 g -
Protein
39 g
Ingredients
- Fresh quahogs, about 20
- 2 onions, chopped
- 1/4 pound salt pork, chopped
- 4-6 potatoes, cubed
- 2 chicken bouillon cubes
- 3 cans evaporated milk
Method
Step 1
Place quahogs in a pot in a few inches of water but do not fully submerge them. Cover and steam for 5-10 minutes until open. Discard any that do not open. Remove from shells. Save the water and strain several times to remove any sand. Return water to the pot.
Step 2
In a pan fry onion in salt pork. If there's not enough liquid, add some margarine.
Step 3
To the clam water add potatoes and bouillon. Bring to a boil and simmer until potatoes are cooked. Add cooked onions and salt pork. Grind quahogs and add to pot. Add evaporated milk and heat through.