SOUTH COUNTY QUAHAUG CHOWDER
6 pounds quahaugs6 cups water 1/4 cup salt pork, cut into tiny cubes 1 cup chopped onion 4 cups cubed potatoes 1/4 teaspoon salt 1/4 teaspoon black pepper Scrub quahaugs. Place in large kettle with water. Cover. Place over medium heat until shells open, about 5 minutes. Remove meat from shells and grind into small pieces. Discard shells. Save all liquid; set aside. Fry salt pork to light brown in large pot. Add onions; fry lightly. Add reserved liquid plus enough water to make 8 cups. Add potatoes, salt and pepper. Simmer until potatoes are tender, about 5 minutes. Add chopped quahaugs; bring to light boil for 2 to 3 minutes. Serves 6. Chowder is better made a day ahead. For non-purists, or those who would dishonor South County chowder, a small amount of milk of half-and-half may be added. Note: It's getting difficult to find salt pork... you can use bacon as a substitute, but I came up with a better one - lard and salt. Just about 2Tbs of lard and a couple of tsp of salt to fry the onions in Back to Soups |