| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 25 to 30 portions |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 25 to 30 portions |
Ingredients
- 7 1/2 pounds red bliss potatoes, cut into 1/2-inch dice
- Water, to cover
- 1 heaping tablespoon white pepper
- 1 heaping tablespoon salt
- 1 1/2 pound ground salt pork
- 1 1/2 Spanish onion, diced
- 1 quart chopped quahogs
- 1 quart quahog juice
- 1 heaping tablespoon fresh thyme
Instructions
- In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.
- In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.
- Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.
Nutrition Facts
| Serving Size | 1 of 27.5 servings |
| Calories | 341 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 41 mg |
| Sodium | 1069 mg |
| Serving Size | 1 of 27.5 servings |
| Calories | 341 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 41 mg |
| Sodium | 1069 mg |
Reviews
This is not Rhode Island Style chowder.
7.5 pounds of potatoes?