Ingredients
- 16 qauhogs
- 6 clam liquid
- 4 ripe tomatoes
- 2 stalks celery
- 2 garlic (cloves)
- 2 bay leaves
- 2 sprigs thyme (fresh)
- 2 potatoes
- 1 onion
- 1 salt black pepper cayenne pepper (freshly ground)
- 1/2 parsley
- 1,400 gr if necessary
- 700 ml bottled clam broth
- 475 ml dry wine (white)
- 65 gr salt pork
- 10 gr tomato puree
- some flat-leaf
a boil. Add the potatoes, reduce the heat, and simmer for 8 to 10 minutes, or until tender. Just before serving, stir in the quahog meat and salt and pepper to taste. Garnish the chowder with the chopped parsley and the salt pork cracklings and serve at once. Serves 8. [Steven Raichlin; The Baltimore Sun; Sept 22, 1991]
