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Quahog Chili and Ma Tucker's Chowder Quahog Chili Duffy's is famous for it's great seafood - and quahog chili, an innovation of Capt. Stu Tucker, the owner. Here's the formula according to Stu: In a large saucepan or pot, put in three tablespoons of oil. Chop up one green pepper and one onion and saute for three minutes in oil. Add two cups of stewed tomatoes, one tablespoon of chili powder, and simmer until thick - about one hour. Season to taste with salt and pepper. Add one pound of chopped quahogs (or clams), two 16-oz. cans of red kidney beans and one 16-oz can of cannellini beans. (Remember to save the shells for making wampum or for baked "stuffies.") Optional: add one pound of fresh sauteed tuna. Simmer for thirty minutes. Serves six or more. Ma Tucker's Quahog Chowder New England clam chowder traditionally included milk, while degenerate New Yorkers (from a Yankee point of view) added a tomatoes. Stu has won a number of prizes at New England chowder festivals with his mother's old original broth chowder, which uses neither milk nor tomatoes. This recipe helped feed the family during the great Depression. If you want to get a blue ribbon, you need to use fresh quahogs (not canned clam meat). The chowder received another compliment when it was featured in the Spring and Summer 2008 issue of Tides, the magazine published by Save the Bay. The Ingredients: 16 cups of quahog juice 1/4 pound salt pork, chopped 1/2 cup diced onions 8 pounds potatoes, peeled, diced in 1/2 inch pieces 2 cups chopped quahog meat 1 tbsp. white pepper 1 tbsp. Worcestershire sauce The Technique Bring quahog juice to a simmer and let cool. Fry salt pork in kettle. When the fat is cooked out, remove the pork and save. Saute onions in the pork fat, without browning. Add onions and potatoes to juice and simmer until tender. Add the salt pork, chopped quahog meat, seasonings and heat through. 5/18/08