Quahog Chowder

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sconset-cafe-quahog-chowder

A very nice woman I know shared Sconset Cafe’s Quahog Chowder recipe with me.  Sconset is on Nantucket.  A place that I’d love to visit one of these days!

I ever-so slightly adapted the recipe – toning back a bit on the dill….and the fat.  There’s no way that I can bring myself to just add a bunch of bacon fat to anything for added flavor.  I cook the bacon first then I only add the meat (discarding most of the fat).  This riff on Sconset Cafe clam chowder is hearty and flavorful (even without all of the bacon fat)…and it’s a very close second favorite chowder of mine.

The weather has been really warm here in Newport – upper 70’s to low 80’s – not exactly chowder weather, but I figured some of you who are up to your kneecaps in snow could use a good hearty bone-warming chowder recipe.

Stay warm mid-west/east-coasters!!

~ xo Deb

Quahog Chowder

Yield: 4 servings

Total Time: 1 hour

Ingredients:

  • 1/2 pound cooked bacon, crumble the meat and discard the fat
  • 1 large onion, minced
  • 1 carrot, minced
  • 1 celery rib, minced
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon white pepper
  • 1/4 cup all-purpose flour
  • 3 cups clam juice
  • 1/2 cup dry white wine (optional)
  • 3 6.5 ounce cans chopped clams with juice
  • 3 bay leaves
  • 3 cups russet potatoes, diced
  • 1 cup heavy cream

Directions:

  1. In a large stock pot, cook the bacon over medium-high heat until the fat is rendered and the bacon is crisp.
  2. Remove the bacon and set aside. Drain all but 2 tablespoons of the bacon fat.
  3. Add the onions, carrot and celery to the 2 tablespoons of bacon fat and sauté for about 6 to 8 minutes or until the vegetables are tender. Add the thyme, dill weed and white pepper and sauté for another minute or two.
  4. Stir in the flour, stirring constantly for 3 to 4 minutes. Make sure the flour doesn't burn.
  5. In a separate stockpot bring the clam juice, wine and bay leaves to a boil. Lower the heat and simmer for about 4 to 5 minutes.
  6. Gradually pour the clam juice mixture into the pot with the other ingredients. Bring the chowder to a boil then reduce heat and simmer for about 10 minutes, stirring frequently.
  7. Add the clams and potatoes and continue to cook for another 10 to 15 minutes until chowder has thickened and the potatoes are fork tender.
  8. Add the cream and cook for another 2 to 3 minutes until heated through.
Recipe adapted from Sconset Cafe

 

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