- 10
- 15 mins
- 75 mins
Ingredients
- 12 large quahogs, washed
- 1 stalk celery, diced
- 1 onion, diced
- 1/4 pound bacon, diced
- 1 clove garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 6 stems fresh thyme
- 1 tablespoon black pepper
- 2 bay leaves
- 3 quarts, heavy cream
- 8 potatoes, peeled and diced
Preparation
Step 1
In a large stockpot, bring 1 1/2 gallons of water to a boil. Add the washed quahogs and cook until the water is reduce by about 1/3, about 10-15 minutes. Remove the quahogs and set aside. Reserve the liquid ad set aside in a bowl.
In the same stockpot, over medium heat, saute the celery, onions and bacon for approximately 5-6 minutes, or until the celery and onions are moist and translucent. (be careful not to let the mixture burn).
Add the garlic and butter and mix well. Add the flour and stir until it forms a roux. Slowly add the quahog liquid and stir until smooth and free of lumps. Add the thyme, black pepper and bay leaves. Let boil for 3 minutes. Add the heavy cream and stir slowly.
Remove the quahogs from the shell and chop to your liking. Add the chopped quahogs to the stockpot.
Place the potatoes in a separate pot. Add water to cover and boil until the potatoes are soft enough to pierce with a fork, but do not break apart. Drain the potatoes. Add to the chowder, stir and serve.