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From: tbc0@bunny.UUCP (Theresa Campbell)
Newsgroups: net.cooks
Subject: Re: R.I. clam (sic) chowder
Message-ID: <352@bunny.UUCP>
Date: Tue, 18-Feb-86 10:30:32 EST
Article-I.D.: bunny.352
Posted: Tue Feb 18 10:30:32 1986
Date-Received: Wed, 19-Feb-86 20:43:43 EST
References: <1144@decwrl.DEC.COM>
Organization: GTE Laboratories, Waltham, MA
Lines: 27

> 
> > 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?)

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