Wickford Clam Chowder


5 pounds potatoes, peeled and diced
1 quart quahogs, chopped
1 pint quahog juice
1/3 cup cut up salt pork
1/2 cup chopped onion
I can (13 ounces) evaporated milk
1 quart whole milk, warmed
Celery salt
Salt and pepper to taste


Cook potatoes in enough water to cover, until done. Mash the potatoes slightly to make the chowder creamier. Add the quahogs and juice, and cook the mixture slowly. In a skillet, fry the salt pork, then scoop out most of the scraps from the fat. (“Pork scraps floating in clam chowder aren’t attractive to some people.”) Cook the chopped onion in the fat until soft. Add the onion to the quahogs and potatoes, and bring to a boil. Remove from heat and add evaporated milk slowly. Then add whole milk (slightly heated to avoid curdling). Add celery salt, paprika, and salt and pepper. Take care not to boil the chowder once the milk is added, and do not cover the pot while the chowder is warm or it will curdle.


Serves 20.


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