1/2 lb salt pork, cut into 1/4 inch cubes
2 onions chopped
6 potatoes , peeled and diced
2 cups ground Quahogs and their juice
Milk, equal to 3/4 of base liquid(approximtely 3 cups)
Butter, one 8 tbsp stick (or 8Tbs heavy cream if you are calorie conscious)
Salt
Pepper
In a heavy fry pan, add 1/4 cup of water and the salt pork. when fat has rendered and pork has browned remove from pan. Use pork bits later to garnish chowder bowls
Transfer rendered fat to thick large sauce pan, and brown 1/2 onions until they are clear and lightly browned
Add potatoes and enough water to slightly cover, bring to a boil and cook for 10 minutes. Potatoes should be not quite done
Add quahogs and their liquor and remainder of onion.
Note that if you buy additional clam broth and use instead of the water when boiling potato you will get a sharper taste
Simmer until potatoes are done.
Note that this "base" can be prepared several days in advance
Separate the 'base' into its liquid and solid components with the help of a strainer
Add to the liquid component an amount of milk equivalent to 3/4 of original liquid component
Heat this combined broth-milk combination, when it is hot (but not boiling) add the butter( or cream or cream-butter combo) and emulsify the mixture with an immersion blender
Add back the solid components.
Add salt and pepper to taste.
Serve as soon as temperature reaches serving temperature or keep hot in a double boiler until serving time. It must be refrigerated if not used immediately.
Avoid boiling
Russ:
The base spoils easily and should not be kept on stove for any period of time
If you would like a thick chowder you can boil some additional potato seperately and add to the "base" at the point that you emulsify it.
