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Rhode Island Quahog Chowder (Bobby Flay)
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Total Time:
Prep Time: 15 min
Cook Time: 40 min

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Ingredients

For 25 Servings

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7 1/2 lb red bliss potatoes, cut into 1/2-inch dice
water, to cover
1 heaping tbsp white pepper
1 heaping tbsp salt
1 1/2 lb ground salt pork
1 1/2 spanish onion, diced
1 quart chopped quahogs
1 quart quahog juice
1 heaping tbsp fresh thyme

Directions

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1 In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.
2 In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.
3 Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.

Directions

1. In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.

2. In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.

3. Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.

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