In the Kitchen: Quahog Chowder

Chef Basil Yu from Chair 5 is in the Rhode Show kitchen making Quahog Chowder!


  • 3 lbs Quahogs
  • 1 lb whelks
  • 2″ kombu
  • 1 cup bonito flakes
  • tbsp. butter
  • 1 cup onions, medium dice
  • 1 tsp. garlic minced
  • 3/4 cup potatoes, medium dice
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 5 sprigs fresh dill
  • 2 pieces chives, finely chopped

Quahog Chowder ingredients


  1. In a large pot, bring two inches of water to a boil. Add whelks, cook for four minutes. Remove from pot, chop meat, and set aside.
  2. Add quahogs to boiling water and steam until they open. Remove quahogs, reserving cooking liquid.
  3. Pick meat out of quahog shells, chop, and set aside. Strain liquid through a fine cheesecloth. Add extra water to liquid to make 1 quart (if necessary).
  4. Heat kombu in the liquid. Remove kombu once liquid comes to a boil.
  5. Add bonito and simmer for several minutes. Strain liquid and set aside.
  6. Sweat onions and garlic in butter in a
    deep-sided pan. Add in liquid and bring to a simmer.
  7. Add potatoes and cook until tender.
  8. Add cream and bring back to a simmer. Mix cornstarch with 2 tbsp. water and add to pot. Cook until thickened.
  9. Remove from heat and add in chopped quahogs, whelks, dill, and chives.
  10. Serve warm, with oyster crackers (if desired).

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