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From: kolling@decwrl.DEC.COM (Karen Kolling)
Newsgroups: net.cooks
Subject: Re: R.I. clam (sic) chowder
Message-ID: <1144@decwrl.DEC.COM>
Date: Fri, 14-Feb-86 04:26:31 EST
Article-I.D.: decwrl.1144
Posted: Fri Feb 14 04:26:31 1986
Date-Received: Sat, 15-Feb-86 04:41:57 EST
Organization: Digital Equipment Corp., Palo Alto, CA
Lines: 25


> Anyone out there in netland have a recipe for Rhode Island clam chowder?
> ....No milk/cream as in the New England variety...

Or as they say in God's country, chowder with milk in it is fit only for
babies and sick people.  Here's my mother's recipe:

      R.I. Quahog (hard shelled clams, to you foreigners) Chowder

about 18 large quahogs, ground in a meatchopper
3 medium potatoes, cut in small cubes
1/2 lb. salt pork
1 onion, chopped
about 6 cups water
1 can tomato soup

Cook potatoes in boiling water.  Season highly with salt and pepper.
While potatoes are cooking, fry salt pork until crisp.  With a slotted
spool, take the salt pork out of the fat and add it to the cooking potatoes.
Cook the onion in the salt pork fat until golden brown, then add the onion
(with as little fat as possible) to the potatoes.  By this time the potatoes
will be done.  Add the tomato soup.  Stir well and bring to boiling.  Add
quahogs and boil for about 2 minutes.  Let stand in the fridge for at least
two hours, then reheat before serving.  (I wonder how many people know how to
shell a quahog?)