Best Cream Of Quahog Soup Recipes

CREAM OF QUAHOG SOUP

Cream of Quahog Soup image

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, they are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Savory

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 dozen quahogs, reserve 1/3 cup of the liquor
1/2 onion, peeled and chopped
3 cups milk
1 teaspoon salt (more to taste)
1/4 teaspoon pepper
1/8 teaspoon sugar
2 tablespoons butter or 2 tablespoons bacon fat
2 tablespoons flour
1/2 cup cream
6 slices toast, cut into rounds

Steps:

Scrub clams, and place in a kettle with 1 1/2 cups water; cover and steam five minutes or until all are opened.
Allow to cool.
Remove from shells and drain, saving the liquor.
Mince clams, place in a double boiler with clam juice and onion; set over direct heat until boiling point is reached.
Place over boiling water; add milk, salt, pepper and sugar and heat to scalding.
Blend butter or bacon fat with the flour, add to hot soup and cook for about five minutes, stirring almost constantly at first to make a smooth mixture.
Strain to remove onion and clams.
Add cream and heat thoroughly.
Pour hot soup over a small round of toast in each soup cup.

Nutrition Facts : Calories 300.6, Fat 16.9, SaturatedFat 9.7, Cholesterol 70.1, Sodium 681.6, Carbohydrate 28.8, Fiber 1.1, Sugar 1.2, Protein 8.7

CREAM OF MUSHROOM SOUP I

Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

Steps:

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

QUICK CREAM OF MUSHROOM SOUP

Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

Steps:

In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

RHODE ISLAND QUAHOG CHOWDER

Rhode Island Quahog Chowder image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 25 to 30 portions

Number Of Ingredients 9

Ingredients

7 1/2 pounds red bliss potatoes, cut into 1/2-inch dice
Water, to cover
1 heaping tablespoon white pepper
1 heaping tablespoon salt
1 1/2 pound ground salt pork
1 1/2 Spanish onion, diced
1 quart chopped quahogs
1 quart quahog juice
1 heaping tablespoon fresh thyme

Steps:

In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.
In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.
Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.