This soup can be prepared gluten free- see tips below the recipe…
Black Dog Restaurant's Quahog Chowder
- 2 ounces salt pork, rind removed (or bacon), and diced
- 2 cups diced onion
- 1 cup diced celery
- 3 cups diced red potatoes (keep skin on)
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 4 cups (about 6 pounds in shell) shelled quahogs with juice (or sub 4 cans chopped clams)
- ½ cup salted butter
- ½ cup all purpose flour
- 1½ quarts whipping cream
- Sauté salt pork or bacon in a large pot until translucent.
- Add the onions and celery and sauté for 5 minutes.
- Pour in about 1½ 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.
- Simmer this mixture until potatoes are tender. This should take about 10 minutes.
- 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."
- Roughly chop the quahogs, reserving any liquid (or just use fresh or canned chopped clams).
- When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes.
- Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.
- In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil.
- Stir the hot scalded cream into the chowder base, mix together, and remove from heat.
- At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.
- You may sub clams for quahogs.
- To prepare this soup as GLUTEN FREE, just make sure that you use a brand of bacon that is designated as GF, and sub GF flour for the all-purpose.