Open quahaugs; strain liquid through cheesecloth and reserve. Grind quahaugs through food chopper. Pour milk into pan; let heat until warm.
Place salt pork and onions in 5 quart saucepan over medium heat; cook until salt pork is crisp and onions are tender. Add potatoes and reserved liquid; add just enough water to cover potatoes. Simmer until potatoes are tender; do not boil. Add quahaugs and 1/2 of the butter; cook for about 30 minutes. Do not boil. Add milk and remaining butter; simmer over very low heat for about an hour, stirring frequently. Season with salt and pepper.
Serve piping hot with crackers and butter.
Contributor: Shari Dewey
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