things people throw into a recipe to make
anything taste good, but the main ingredient:
the clams (or quahogs, in our case).
Below you’ll find the basic recipe you can
try at home. The one we provide at George’s
is slightly different with some proprietary
additions that we hold secret.” As told to
Kaitlyn Murray
Rhode Island-Style Chowder
2 pieces salt pork
½ lb chopped Spanish onions
5 lbs potatoes
1 oz salt
1 tsp white pepper
1 ½ gallons water
½ gallon minced quahogs
Start with an iron skillet and brown the
salt pork on the stove for five minutes,
then add the chopped onions and cook
for another five minutes until onions
become translucent but do not brown. Cut
potatoes into half-inch cubes or any size
you like. Add salt pork and onions with
all other ingredients into a large chowder
pot and bring to a boil. Reduce heat to
medium/low and cook for about an hour
or until potatoes are soft. You will often
find that the taste gets better the next day,
because the flavors have had more time
to infuse into the broth.
S U M M E R T I M E I S
C A T
C O U N T R Y
T I M E !
George’s Portuguese Clams
Minced garlic
Diced shallots
Butter
Chorizo
Littlenecks
White wine
Scallions (for garnish)
Put your garlic and shallots in a saute pan.
Add in the butter and turn the burner to
medium heat. Once the shallots begin to
become translucent, add in the chorizo and
littlenecks. Mix together. Next, put a quarter-cup
of wine into the pan. This will
deglaze the dish and fuse all of the flavors
together. Add enough wine so that the
littlenecks are covered halfway with liquid.
Now, cover the saute pan with a lid and
reduce the temperature of the burner.
Allow the dish to simmer for five minutes
or until the littlenecks begin to open. Once
all the littlenecks have popped open, the
dish is ready. Plate and garnish with scallions
(or microgreens if you prefer).George’s
of Galilee, 250 Sand Hill Cove Rd., Port of
Galilee, 783-2306, georgesofgalilee.com �
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