In a skillet, saute the salt pork until it is crisp. Add the onions and potatoes; saute for 5 minutes. Add the skillet contents to a pot of boiling water. Cook for 20 minutes. Add the minced quahogs and some of their liquor, along with salt and pepper. Simmer for 5 minutes. Serve hot.
Wine Pairing(s)
Vendange Pinot Grigio
Adegas d'Altamira 'Brandal' Albarino
Chalk Hill Pinot Gris North Slope
Sockeye Pinot Gris
Trinity Oaks Pinot Grigio
Rene Barbier Mediterranean White
Gramona Gran Cuvee
Penascal Sauvignon Blanc
Josep Maria Raventós i Blanc Perfum De Vi Blanc
Maysara Pinot Gris
Calories From Fat 105 Protein 4 Total Fat 11 Calories 127
Calcium 16 Iron 4 Sodium 220 Vitamin A 85 Vitamin C 3 Cholesterol 21
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