Yankee Quahog Chowder
A hearty New England clam chowder featuring tender quahogs, smoky salt pork, and savory flavor, perfect for cozy gatherings and seafood lovers alike.
Ingredients
Instructions
- Render sliced salt pork in a frying pan until fat is released.
- Add diced onions and sauté until golden brown on edges.
- Strain quahogs and reserve the juice.
- Measure the clam juice and add water to double the amount.
- Pour the liquid into a large saucepan.
- Add onions, salt pork, and cracklings to the saucepan.
- Bring to a simmer and add potatoes.
- Simmer until potatoes are nearly tender.
- Pulse quahogs in a food processor until chopped but not too fine.
- Add chopped quahogs to the saucepan.
- Rinse the processor bowl with a little water and add it to the saucepan.
- Simmer the chowder a few minutes until clams are cooked.
- Let diners add butter and warm milk to taste at the table.
Tips & Substitutions
For a richer flavor, consider using homemade clam juice or adding a splash of white wine. If quahogs aren't available, you can substitute with littleneck clams or even canned clams in a pinch. To enhance the dish, add some diced potatoes or carrots for extra texture and sweetness. Remember to adjust the salt, as the salt pork already contributes a significant amount.
Serving Suggestions
Serve the Yankee Quahog Chowder in warm bowls, topped with freshly cracked black pepper. It pairs beautifully with a side of crusty bread or crackers for dipping. For a complete meal, consider serving it alongside a light salad, like a Wish-Bone Salad, to balance the richness of the chowder.
Storage & Reheating
To store leftovers, let the chowder cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, warm it gently on the stovetop, adding a splash of water or milk to restore creaminess, and avoid boiling to prevent tough clams.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Quahog Chowder contains roughly 962 calories, with 14g protein, 104g carbohydrates, and 56g fat. It is an excellent source of protein (27% of the Daily Value), dietary fiber (25% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1513mg per serving (66% 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 frozen quahogs for this recipe?
Yes, you can use frozen quahogs! Just make sure to thaw them completely and drain any excess liquid before adding them to the chowder. The flavor and texture may vary slightly, but they will still work nicely in this dish.
How can I make this chowder thicker?
To thicken the chowder, you can mash some of the potatoes as they cook or add a slurry made from cornstarch and water. Alternatively, incorporate a small amount of flour or instant potato flakes, stirring until the desired consistency is achieved without compromising flavor.
What type of potatoes are best for chowder?
Waxy potatoes, such as Yukon Gold or red potatoes, are ideal for chowder since they hold their shape well during cooking. If you prefer a creamier texture, you can also use russet potatoes, which will break down slightly more and contribute to a thicker broth.
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).