Saturday morning. Electricity is on. Fingers should be crossed, but there is too much to do.
7:50 a.m. Grinding fatback.
8:15 a.m. Grinding onions.
8:25 a.m. Fatback begins rendering.
6 gallons of quahogs are opened.
8:38 a.m. Nancy Cannan grinds the quahogs. Her father, Paul, was Chowder Master for decades, and under his tutelage, Jonathan and Nancy learned the ropes and became Co-Chowder Masters after he died in 2018.
9:08 a.m. Stirring the fatback.
What a sizzle!
9:30 a.m. Potatoes cook.
9:45 a.m. The cooked fatback is strained from the fat.
Over the next three hours, all the ingredients will be added, and the chowder will cook and meld and become the deliciousness that people wait all year to taste.
But oh, that hot fat left over once the browned fatback bits are removed? Now’s when some fun begins…
Clambake, Smith Neck Friends Meeting, South Dartmouth, MA
August 8, 2026
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