RHODE ISLAND QUAHOG CHOWDER

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Rhode Island Quahog Chowder image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 25 to 30 portions

Number Of Ingredients 9

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.

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