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Here is a great recipe for Quahog Chowder:
Ingredients:1/4 pound diced salt pork2 medium onions, diced2 cups chopped quahaugs(Remove the black bellies before chopping) and (Save the Juice)2 cups diced potatoes1 can of evaporated milk1 pint of milkbutter, salt and pepper (add the butter to your taste)No margarine, pleasebay leaves (2 or 3)
1.Fry the salt pork. 2.Add the onion and brown. 3.Add the quahaug juice, quahogs, bay leaves and potatoes. 4.Cook this for about 30 minutes or until potatoes are soft. 5.Stir in the evaporated milk and the regular milk. 6.Add butter,salt and pepper. Cook on low for about 15 minutes. Stir frequently to prevent milk from scorching. Discard Bay Leaves after cooking.
If you like a thicker chowder, you can mix 1 teaspoon of cornstarch with 1/3 cup water and add the last 5 minutes of cooking. Also you can add extra butter to individual bowls. Serve with saltine crackers and a nice green salad.
You can also use chopped clams for this recipe. Many of you don't have the quahaugs available in your area. It will be just as good, just a little more costly. Bon Appetit!! Enjoy.
A great place to buy fresh seafood is The Bite in Menemsha. A small clamshack on the side of the road. If you drive too fast you may miss this tiny clam shack with 2 picnic tables. If you are lucky you may grab one of them. They serve only the freshest fried seafood available.Their Quahog chowder is famous. Come to see for yourself--close to the beach and sunset. "The Bite" is featured in the Famous New England Clam Shack Cook Book. You can take your clams or chowder to the beach and enjoy the beautiful sunsets in Menemsha! "The Bite" was voted the Best of Boston in August of 2006.