| Total: | 1 hr 12 min |
| Prep: | 12 min |
| Cook: | 1 hr |
| Yield: | 2 quarts |
Ingredients
- Olive oil
- 4 stalks celery, chopped small
- 2 medium onions, chopped small
- 5 medium potatoes, cubed
- 2 quarts and 1/2 cup water
- 3 small cans (4-ounce) tomato sauce
- 12 quahogs chopped, juice reserved
- 3 tablespoons oregano, parsley and basil
- 2 teaspoons garlic powder
- 2 teaspoons pepper
Instructions
- Put enough oil to cover bottom of large pan over medium heat. Add celery and onion; cook for 10 minutes stirring often. Add potatoes and continue to stir so it will not stick to pan. Add 1 quart of water and tomato sauce. Add another 1 quart and 1/2 cup of water. Add seasoning, continue to cook another 1/2 hour or until potatoes are cooked. Add quahogs with the juice. Simmer for 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 41 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 157 mg |
Reviews
The recipe is good, but you can’t get “Quahogs” in many places outside od the Road Island area. Although, they’re just hard shell clams, and the recipe is a basic red clam chowder.