- 2 to 3 dozen large quahogs
- 2 tablespoons olive oil
- 2 medium onions, minced
- 1 clove garlic, minced
- 4 medium potatoes, peeled and cut into 3/4” dice
- ¼ cup heavy cream (optional)
- freshly ground black pepper and sea salt, to taste
Wash quahogs to remove any sand or grit from shells, place in a saucepan containing an inch of water.
Bring to boil to steam clams, removing them from the pot as soon as they yawn open. When the clams are cool enough to work with, shuck and chop in a food processor, by hand, or in a grinder, preserving all liquid (if you use the processor, pulse carefully to avoid over-chopping).
Strain the liquid remaining in the saucepan to remove any grit, and save the broth.
In a heavy-bottomed soup pot, heat the oil over medium heat. Add the onions and garlic and sauté until tender and golden. Add the clam broth, the potatoes, and enough water to cover the potatoes by an inch.
Bring to a simmer, then lower the heat, cover and cook gently until the potatoes are tender.
Add the chopped quahogs, and just heat through.
Add cream if desired, stir well and season with pepper and salt to taste.