Black Dog Quahog Chowder
Black Dog Quahog Chowder might be a good recipe to expand your soup recipe box. For $1.38 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 6g of protein, 83g of fat, and a total of 834 calories. A mixture of quahogs, onion, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people really liked this American dish. This recipe from Recipe Girl has 129 fans. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. With a spoonacular score of 36%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Would You Eat a Black Hot Dog, Black-Eyed Pea Chowder, and Black Bean Corn Chowder.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup diced celery
1 teaspoon dried thyme
1/2 cup all-purpose flour
1 teaspoon ground black pepper
2 cups diced onion
3 cups diced red potatoes (keep skin on)
2 ounces salt pork, rind removed (or bacon) & diced
1/2 cup salted butter
1 1/2 quarts whipping cream
4 cups shelled quahogs with juice (about 6 pounds in shell) - or sub 4 cans chopped clams
Equipment:
pot
sauce pan
frying pan
Cooking instruction summary:
1. Sauté salt pork or bacon in a large pot until translucent. 2. Add the onions and celery and sauté for 5 minutes. 3. Pour in about 1 1/2 cups of the juice from the quahogs (or clams) and add potatoes and seasonings. If using canned clams, purchase extra clam juice to supplement for needed juice.4. Simmer this mixture until potatoes are tender. This should take about 10 minutes. 5. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, prounced "rue." 6. Roughly chop the quahogs, reserving any liquid (or just use fresh or canned chopped clams).7. When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes. 8. Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base. 9. In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil. 10. Stir the hot scalded cream into the chowder base, mix together, and remove from heat. 11. At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.
Step by step:
1. Sauté salt pork or bacon in a large pot until translucent.
2. Add the onions and celery and sauté for 5 minutes.
3. Pour in about 1 1/2 cups of the juice from the quahogs (or clams) and add potatoes and seasonings. If using canned clams, purchase extra clam juice to supplement for needed juice.
4. Simmer this mixture until potatoes are tender. This should take about 10 minutes.
5. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, prounced "rue."
6. Roughly chop the quahogs, reserving any liquid (or just use fresh or canned chopped clams).
7. When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes.
8. Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.
9. In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil. 1
10. Stir the hot scalded cream into the chowder base, mix together, and remove from heat. 1
11. At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.
Nutrition Information:
