QUONNIE STYLE CLAM CHOWDER
Ingredients |
36 or more Quahogs (Clams) |
4 or 5 medium Potatoes |
2 Bermuda or 4 or 5 Yellow Onions |
Butter or Bacon or Salt Pork Fat |
Garlic Powder (NOT Salt) to taste |
Black Ground Pepper to taste |
Milk |
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Directions |
If using Pork rind, cut into small pieces and save fat. |
Put crisp pieces on paper towel or paper bag to dry. |
Fry chopped onion in fat or butter until soft, not brown. |
Steam open Quahogs in 2 to 4 C. water. |
Shuck Quahogs. |
Boil diced potatoes in Quahog water until medium soft. |
Dice Quahog meat fine. |
Mix all ingredients and bring to boiling point. |
Add milk to suit and serve at once. |
To thicken, crush milk crackers (saltines) fine (flour is a bother). |
Add pork or bacon pieces to each serving. |
Use bacon same as pork... Butter only if emergency. |