New England Quahog Chowder

New England Quahog Chowder
by Christine

4 dozen large quahogs, if you dig them yourself, 1 large basket, diced small or ground
4 ounces meaty salt pork, diced small
1 large onion, diced
2 stalks celery, diced
4 garlic cloves, minced
6 cups clam broth, plus as much bottled broth to make the 6 cups

2 Tablespoons Kary's Dry Roux
4 large potatoes, cut bite size
2 cups cream
oyster crackers, optional
Rinse the quahogs well under cold running water, rubbing the shell to remove all dirt. Place clean quahogs in a large pot and add 3 cups water. Bring to a boil, reduce heat to medium and cover.

Clams are done when shells start to open. Remove from broth as soon as they are done. Strain broth through cheesecloth and chop clams. Set aside.

In a large pot, slowly render the salt pork until crisp. Remove pork and add onion and celery and saute till soft. Be careful not to brown. Add garlic and cook for 1 minute.

Add the broth and Kary's Dry Roux, whisking well until dissolved. Bring to a boil for 5 minutes. Reduce heat to a simmer and add potatoes, cook for 10 minutes. Add cream and cook until potatoes are tender. Add clams and pork back to the pot and simmer for a few minutes to re-warm the clams.

Serve with plenty of oyster crackers and clam cakes and stuffies and...what I'm trying to say is enjoy!