QUAHOG CHOWDER -PRONOUNCED "KO-HOG"

Quahog Chowder -pronounced

Provided by Beth M.

Time 1h20m

Number Of Ingredients 12

1 qt quahogs, freshly opened, reserving the liquor
STRAIN THE QUAHOGS OVER A LARGE BOWL,RESERVE LIQUID.
USING A MEAT GRINDER PUT THE QUAHOGS THROUGH AND SET ASIDE.
1 slice about one inch, fat salt pork, diced
2 small yellow onions
SLICE ONIONS.
2 large potatoes, diced; or more if you like
1 c water; more if needed to make 1 pint broth.
COOK THE POTATOES WITH THE DRAINED ONIONS IN THE LIQUOR & WATER.
AFTER BOILING THE POTATOES AND ONIONS ABOUT 5-10 MINS. ADD THE GROUND QUAHOGS.
THEN ADD THE HEATED MILK, AND SIMMER GENTLY ABOUT FIVE MINUTES.
2 c hot milk, or

Steps:

1. This is simmered so that you don't toughen the meat of the Quahogs, and a bowlful topped with a little browned salt pork on top, and with chowder crackers to put in it is the way we love it.
2. Some people prefer a really thick chowder,IF SO,make a roux of flour,butter and water, and add to the vegetables when they're done; and the more potatoes you add the thicker it becomes. When it is refrigerated and reheated all the flavors are improved. Some say CHOWDAH, I say chowder. Oh add a little fresh ground black pepper too. It's delicious!