Note 145 — INDEX
Reading edition
No. 145. Quahog Chowder.—This is made the same as the clam chowder, only the quahogs must be chopped very fine, and must be put in at the same time the potatoes are put in. Quahogs may also be cooked in any way that the long clam is cooked, remembering that they must either be chopped very fine, or be allowed more time in cooking.