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Ingredients
- 1 pint niantic river quahog, shucked and chopped
- 12 lb bacon, diced
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 2 medium potatoes, chopped
- 12 ounces evaporated skim milk
Method
- In a large saucepan, fry the bacon.
- Remove the pieces and drain out the fat.
- In the same saucepan to catch some of the bacon flavor, add the olive oil and the onions simmering until translucent.
- Add the potatoes and cover with water, simmering gently until the potatoes are cooked all the way through.
- Add the the quahogs and liquor, and heat.
- Do not boil!
- Simmer for 5 minutes.
- Add the evaporated skim milk but again, do not boil.
- Throw in the the bacon and your good to go.
- HINT: This only gets better with age.
- I love it after a few hours on the stove.
- It even freezes well, but be aware that the potatoes can be a little gritty after too long.
