You can use the same base for any chowder, but Quahog Chowder is the most celebrated in Wampanoag homes the quahogs have a strong and sweet flavor that stands up to the other ingredients. We never use bacon in our chowder the smoky tones will mask the flavor of the quahog. Chowder is a Powwow homecoming event I like to make it with family and friends in the summer. I have fond memories of my uncle taking our family out to harvest quahogs, especially the children. He would take us to Ockway bay. We would go out at low tide or shallow waters sometimes in canoes or small boats or just wade in water. We would look for the bubbles perking up from the sand and water use our feet and hands to locate them and then dig them out with a pitchfork and fill our clam baskets. Later in the day we would prep and shuck the Quahogs in the backyard with many of our friends and family members while serving refreshments and sharing old stories about Mashpee. The Chowder base could be made a day ahead and refrigerated, and the other ingredients would be added just before serving. Quahog chowder is served as a starter for our clambakes. Our community had specific individuals that were known for their chowder bases and would sell or share the base with our members. It’s a wonderful gift.
Ingredients
30 Quahogs shucked and ground or one quart from your fishmonger
1/2-pound salt pork
3 and cups water
1-quart milk
1 large onion chopped
2 cups cream
3 cups diced white potatoes medium size
2 to 3 tsp pepper per taste
Salt as needed
Base additive 1/2 cup of flour to one cup of cold water
Tips from the cook:
If you have fresh Quahogs in a shell place them in the freezer for 1 1/2hour or so until they are popped open if some remain closed, they are probably dead and no longer edible. You can use a small knife to Scoop out the slushie quahog and frozen juice you may use a small knife to sever the membrane from the shell it should come out easily make sure you place all the juice and meat in the bowl.
Then use a food processor or hand meat grinder ,separate your quahogs into two batches do not over grind you do not want them totally emulsified leave some texture. If you over pulverize the quahogs in the first batch, just be mindful when you start the second batch.
Use a sharp knife and dice up your salt pork in to ½ inch pieces place in heavy duty stock pot big enough to accommodate the rest of the ingredients. Cook over medium heat it will take a while for the pieces to become crispy and you will have to tend to them flipping the pieces over often, it will take a while the pieces to become crispy and golden brown avoid burning them it will affect the taste of the chowder. Remove the pork bits from the pan for later. Add the tablespoon of light oil to the drippings in the pan then your chopped onions. Sauté your onions until they are translucent add the 3 and half cups of water and your dice potatoes bring to a simmer about 10 minutes then add quahogs and quahog juice and simmer for another five to ten minutes 10 minutes until the potatoes are done but still have integrity .
Quahog Base:
Wisk cold water and flour together eliminating lumps and pour in slowly into pot stirring constantly when thickened add milk cream heat until slow simmer never boil it will ruin the chowder add pepper and salt to taste and top each serving with a few salty bits of the cooked pork fat.
Stuffed Quahogs
10 lb. quahog or topneck clams, scrubbed
8oz. stale soft white sandwich bread, torn into 1″ pieces (about 7 cups)
1 green bell pepper, ribs and seeds removed, coarsely chopped
1 red bell pepper, ribs and seeds removed, coarsely chopped
1 small onion, coarsely chopped
6 Tbsp. unsalted butter, divided
¾ tsp. kosher salt, plus more
1 tsp. crushed red pepper flakes
Paprika and lemon wedges (for serving)