Updated Friday, August 17th, 2007
This Cape Cod Quahog Chowder is best made several hours ahead of serving time, for this allows it to "season." The next day it tastes even better.
Try out (fry) salt pork cut into tiny squares. Reserve the bits of salt pork. Fry onions in the fat, being careful not to burn. Peel the potatoes, cut in cubes, and add to the onions. Cover with water, and simmer gently until potatoes are cooked through. Add the ground quahogs and their liquor, and bring to a near boil. Let simmer (but do not boil) for 5 minutes. Add evaporated milk, undiluted. Scald, but do not boil. (This is important, for if it boils after the milk is added, the chowder will curdle). Add butter, salt and pepper, and the reserved pork scraps. Serve steaming hot.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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