From The Martha’s Vineyard Cookbook
20 large quahogs, steamed open in 1 qt water (save the broth)
¼ pound butter
¾ cup chopped onions
1 stalk celery
2 cloves garlic, chopped
1 tablespoon chopped fresh dill
½ teaspoon dried thyme
3 pinches of black pepper
1 dash Tabasco sauce
2 dashes Worcestershire sauce
3 tablespoons flour
2 pints chopped sea clams from a fish market (defrost if frozen)
4-5 large potatoes, peeled and diced
1-quart light cream
Chop quahogs after removing them from their shells. Melt butter in a heavy soup kettle or Dutch oven. Add onions, celery, garlic, herbs and seasoning and sauté ingredients 5-6 minutes. Add flour and continue cooking for another 5-6 minutes over low heat stirring occasionally. Add sea clams, chopped quahogs, and the saved broth, bringing to a boil. Add potatoes and boil on medium heat until they are tender. Warm light cream and add to chowder. (Makes 10 portions)
- Recipe courtesy of Nancy Ellison