Grammie's Quahog Chowder
Ingredients
| 1 pkg | salt pork with lots of fat |
| 1 large | white onion |
| 6 | Idaho potatoes |
| 15-18 | Quahogs |
Steps
- Wash Quahogs and remove any grit. Steam quahogs in 1/2 inch water just until they crack open. Cut open the rest of the way with a sharp knife. Save any juice in a bowl. Scoop out meat. Grind the meat and then combine with the juice. Only use the "clean" juice. discard the sediment that has settled to the bottom of the container.
- Snip salt pork into 1/4-1/2 inch cubes after removing any rind. Cutting with scissors is much easier than cutting with a knife. Fry pork in cast iron frying pan over very low heat.
- Chop onion. Cook in grease from salt pork.
- Peel and then cut potatoes into 1/2 inch cubes.
- Put onions and potatoes in pot with just enough water to cover. Cook until al dente.
- Add quahogs and juice.
- Add whole milk and heat through but do not boil.
- Serve in mugs. Sprinkle a few pieces of salt pork on top.
Note
All steps except milk can be done a couple of days ahead. Tastes better the 2nd day.
Do not use a food processor. Either use a grinder or chop by hand.