Text 16187, 92 rader
Skriven 2008-11-06 23:15:12 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: greens & hocks
======================
-> -> Finding the right one is a rather important first step. It's hard to
go
-> -> to the next step if that one is omitted. (G)
-> 
->  RH> Like I said, mere details.
-> 
-> But vital ones.
-> 
True, but (handwave) gotta start somewhere.  
 
-> ->  RH> Close enough.  Smoked hocks, yes?
->  RH> ->
-> -> Smoked is fine; adds a bit more flavor.
->  RH> ->
->  RH> That's what I figured.
-> 
-> Or, if you don't have smoked hocks, try a drop or so of liquid smoke,
-> It'll give the same kind of flavor.  (mental note to try smoked turkey
-> with a batch of greens in the near future.
-> 
I have that around too.  Smoked turkey works nicely in crockpot Rhode
Island clam chowdah too.  I pulled some recipes and then riffed on them to
do it in a crock pot. I used two onions instead of one, and started with
clam juice and chopped canned clams. 
 
-> -> I'll take the chocolate at both times, and any in between.
->  RH> I tend to go after other things, depending on the time of the
month.
-> It's a moot point with me so just hand over the chocolate.

NOT!

Source:http://www.projo.com/summer/recipes/
This is a recipe that my mother taught me in the 1940s. Note that this is
QUAHOG chowder. No real Rhode Island would put anything but quahogs into a
chowder. This makes a zesty clear broth chowder. I hope you like it.

7/28/1999
QUAHOG CHOWDER
7 pounds chowder-size quahogs (not littlenecks), or as many as you can get
into the pot
2 cups water
About 3 pounds new potatoes
About ½ pound salt pork
1 large white onion, bigger than a baseball but smaller than a softball


Wash quahogs to remove sand and grit. Place in big pot, add water, cover,
bring to boil and steam until shells are open.

Remove meat from open shells and place in a bowl. Discard all shells. Drain
liquid left in pot (the broth) into a large bowl, pouring slowly and
letting all sand and other residue remain in pot. Clean the pot.

Wash and peel potatoes. Keep them covered with cold water until you can
dice them up. Put diced potatoes in a pan with about 1½ to 2 quarts water
(to cover) and simmer until tender.

Meanwhile, use a grinder to grind the quahog meat medium-fine. You might
have to hold a knife against the edge of the grinder to shave off the
ground meat. Try to catch all the juice you can in the bowl.

Return the ground quahog meat and broth to the original pot. Turn on the
heat. Add about two-thirds of the cooked diced potatoes to the quahog pot
(don't add any potato water yet). Stir, then add about a quart of the
potato-cooking water to the quahog pot, stir and let simmer.

Peel and dice the onion. Cut skin off the salt pork. Dice the remaining
salt pork, place in a frying pan and cook slowly to render out all the fat.
Do not burn it. Eventually you will have small pieces of pork that are a
nice tan color. Turn down the heat, remove the pieces of fried pork with a
slotted spoon, drain on a brown paper bag and set aside.

Add onion to the rendered fat in the skillet and cook until translucent.
Drain the cooked onions thoroughly.

Add cooked onions to the quahog pot, plus at least two tablespoons of the
crisp fried pork. Stir and heat to simmer.

Taste should tell you how much more potatoes, potato water or fried pork
should be added. Season with pepper. Let chowder cool. Refrigerate
overnight.

Separate any remaining potatoes and potato water and save to add later, if
desired, when you reheat the chowder for serving.

Taste for salt and pepper when you reheat the chowder.

-- M.C., Matunuck
http://www.projo.com/summer/recipes
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