Eric Houseknecht's comfort food recipe

Rhode Island Quahog Chowder Recipe Yield: 1/2 gallon 6 quahog clams OR 2 cups of chopped clams 1 cup diced applewood smoked bacon 4 stalks celery, diced 1 medium Spanish onion, diced 3 ears fresh corn (cut off the cob) 3 Tablespoons all purpose flour 3 cups red potatoes, diced 1 quart fresh clam juice or canned 2 bay leaves 1 cup water 2 cups cream About 1 teaspoon each of fresh chives and thyme Salt and pepper 1. Open clams making sure to save all the juices. Remove clam meat from shells and slice thin. Put in a container with the juice from the opened clams and set aside. 2. In a soup pot render diced bacon until crispy. Add celery, onion and corn and cook until the vegetables become soft. Add flour and mix together well. 3. Add potatoes, the quart of fresh or canned clam juice, bay leaves, water, and slowly simmer until potatoes are soft (about 20 minutes.) 4. Add cream and chopped clams with their juice, fresh herbs, and salt and pepper to taste. Simmer for 15 minutes.
Sarah Pastrana, Baltimore Sun Media Group
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