What’s the difference between quahog chowder and clam chowder?

All quahogs are clams, but not all clam chowders use quahogs. Quahog chowder specifically uses large, firm quahogs that offer a stronger, brinier flavor than soft-shell or canned clams. It’s usually broth-based, unlike New England clam chowder, which is heavy on cream.

Can I make quahog chowder with canned clams?

Technically, yes but it won’t be the same. This quahog chowder recipe is built on the boldness of fresh steamed quahogs. Canned clams are softer and less flavorful, though they’ll still work in a pinch if you enhance the broth with clam juice.

How do you prepare quahogs for chowder?

Start by scrubbing them clean, then steam with water until they open. Strain and save the broth. Remove the meat from the shells and finely chop. This chopped clam meat gives the chowder a toothsome texture and that signature briny depth.

Is quahog chowder better with or without milk?

That depends on the regional style. Rhode Island versions skip the dairy entirely, while some Cape Cod recipes add a splash of milk or half-and-half. This quahog chowder recipe offers both options go creamy or keep it clear, depending on your preference.

Quahog Chowder Recipe - mealstomake.com

Name: Quahog Chowder Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: New England
Ingredients: 2 dozen fresh quahogs (about 3 lbs in shell); 1/4 lb salt pork or thick-cut bacon, diced; 1 medium onion, finely chopped; 3 cups diced potatoes; 2 tbsp butter; 1/2 tsp black pepper; 3 cups clam broth (from steaming quahogs); 1 1/2 cups whole milk or half-and-half (optional); Fresh parsley for garnish; Optional: 1 bay leaf, pinch of dried thyme

Description

This quahog chowder recipe brings together chopped fresh clams, smoky salt pork, tender potatoes, and a briny clam broth to create a rustic, satisfying New England soup you’ll want to make again and again.

Ingredients

Scale

2 dozen fresh quahogs (about 3 lbs in shell)

1/4 lb salt pork or thick-cut bacon, diced

1 medium onion, finely chopped

3 cups diced potatoes

2 tbsp butter

1/2 tsp black pepper

3 cups clam broth (from steaming quahogs)

1 1/2 cups whole milk or half-and-half (optional)

Fresh parsley for garnish

Optional: 1 bay leaf, pinch of dried thyme

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Instructions

1. Scrub and rinse quahogs. Steam in 1 cup water until shells open. Strain and reserve broth.

2. Remove meat from shells and finely chop. Set aside.

3. In a large pot, render salt pork or bacon until crispy. Remove and reserve pieces.

4. Add butter and sauté chopped onions until soft.

5. Add potatoes, pepper, and clam broth. Simmer until potatoes are tender (10–15 mins).

6. Stir in chopped quahogs and optional milk. Simmer gently for 5 more mins.

7. Ladle into bowls, top with crispy pork bits and fresh parsley. Serve warm.

Notes

Use only fresh quahogs for the best flavor.

Avoid boiling after adding clams or milk to prevent curdling and tough clams.

Refrigerates well for up to 3 days. Gets better the next day.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup, Seafood
Method: Simmering
Cuisine: New England, American

Nutrition

Serving Size: 1 bowl
Calories: 270
Sugar: 3g
Sodium: 620mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 15g
Cholesterol: 45mg