What’s Cooking: Quahog Stew

As the summer heats up you might not be thinking stew but this could change your mind: we’re making a delicious seafood stew that is made with some summer staples like clams and corn.

Quahog stew

10 lbs

  • Quahogs
  • 1/2 gal Clam juice
  • 3 lbs Slab smoked bacon, diced
  • 3 lbs Celery, diced
  • 3 lbs Onion
  • 1 oz Garlic, minced
  • 1/2 gal Heavy crea
  • 8 oz

  • z Butter
  • 8 oz Flour
  • 3 tbsp Thyme
  1. Put quahogs in pot with clam juice
  2. Steam them; when opened remove them from the juice
  3. Pull meat from the shells and dice
  4. Reduce the clam juice by half and strain keeping the juice to the side
  5. In the same pot add the bacon
  6. Render the bacon and then add the celery, onion and garlic
  7. When all is caramelized add the butter
  8. When butter is melted add the flour to pot to make a roux
  9. Add cream, clam juice and thyme
  10. Let thicken

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