Quahog Chowder
A hearty New England clam chowder-style soup featuring tender quahogs, smoky salt pork, and creamy broth, perfect for seafood lovers seeking comfort and rich flavors.
Ingredients
Instructions
- Chop the quahog meat and set aside.
- Cut the salt pork into small squares.
- Fry the salt pork until golden brown, then remove and set aside.
- Add chopped onion to the pork drippings and cook until golden brown.
- Chop potatoes and simmer them in milk until tender.
- Add the chopped quahogs to the pot and simmer in the salt pork fat and onions.
- Add the quahog juice, cooked potatoes, and milk to the mixture.
- Heat through and add a dollop of heavy cream.
- Serve the chowder with a teaspoon of butter on top. Better the next day.
Tips & Substitutions
For a richer flavor, consider using smoked bacon instead of salt pork. If quahogs are unavailable, clams or other shellfish can work as substitutes. Adjust the thickness of the chowder by adding more or less milk, and feel free to toss in some herbs like thyme or parsley for extra depth. Remember to chop the potatoes uniformly for even cooking, and be cautious not to overcook them.
Serving Suggestions
Serve the chowder hot, garnished with a teaspoon of butter on top for added richness. It pairs beautifully with crusty bread or crackers for dipping. A fresh green salad or a side of steamed vegetables complements this dish well, adding a refreshing contrast to the rich flavors. For a heartier meal, consider serving it alongside Pork Tenderloins With Dilled Mushroom Sauce.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently to prevent sticking. If the chowder thickens too much in the fridge, add a splash of milk during reheating to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Quahog Chowder contains roughly 1972 calories, with 26g protein, 260g carbohydrates, and 92g fat. It is an excellent source of iron (90% of the Daily Value), calcium (77% of the Daily Value), and vitamin C (75% of the Daily Value). Note that it is relatively high in sodium, at 1259mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned quahogs for this recipe?
Yes, canned quahogs can be used as a convenient substitute. Just make sure to drain them and adjust the cooking time accordingly, as they are already cooked. However, fresh quahogs will provide a more authentic flavor and texture.
How can I make this chowder gluten-free?
To make the chowder gluten-free, ensure that any broth or stock you use is certified gluten-free. Additionally, you can thicken the chowder with a cornstarch slurry instead of traditional flour, which will maintain the creamy consistency without gluten.
Is it possible to freeze Quahog Chowder?
Freezing chowder is not recommended due to the milk and cream, which can separate and alter the texture. However, if you must freeze it, omit the cream and add it when reheating after thawing. Store in an airtight container for up to 2 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).