Prudence Island Quahaug Chowder - cooking recipe

Ingredients

12 medium size quahaugs, chopped
2 medium onions, diced
3 medium potatoes, diced
1 Tbsp. fresh or dry parsley
1/4 c. olive oil, butter or margarine
milk or cream or mixture of both

Preparation

Cover
quahuags
with
water
and bring to a boil. When open, remove from shell and chop.
Saute diced onion in olive oil.
Add quahaug
juice, diced potatoes, parsley and chopped quahaugs. Cook until potatoes are done.
Add hot milk or milk mixture.
Dab of
butter may be added, when serving.
Makes 6 large servings.