Onset Bay Quahog Chowder

Recipe Ingredients

2		Large fresh quahogs (hard shelled clams) - shucked, with
		Liquid reserved
1		Butter
2		Onions - chopped
6		Potatoes - (to 8) - peeled
1/2 cup	31g / 1.1oz	Flour
1		Light cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley

Recipe Instructions

In a large skillet, melt butter. Add onions and saute until cooked but not browned.

Meanwhile cut potatoes into bite-sized pieces for chowder. Cook for 10 minutes in boiling water. Do not overcook or they will fall apart in chowder. Drain immediately and set aside.

When onion is cooked add flour and blend in well with wire whisk. Continue cooking for two to three minutes longer.

Cut clam meat into small pieces. Strain clam liquid with fine strainer to be sure there are no shells, and pour gradually into butter and flour mixture, stirring constantly. Add the clam pieces and continue to cook over low heat for about 10 more minutes, long enough to cook the clams.

Gradually add cream to roux (butter & flour mixture), stirring constantly. Heat through over low heat, being careful not to boil. Add salt, pepper and parsley to taste, then add the potatoes and serve.

Chowder will be thick. If a thinner consistency is desired add more cream or milk. Although milk will thin more easily than cream, it will curdle if chowder should get by you and come to a boil.

This recipe yields ?? servings.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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