Rocky Point Clam Chowder

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"This is a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clam cakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to cut the recipe in half. Serve with my clam cake recipe. Close your eyes, take a bite and you are in Rhode Island!"

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Ingredients

  • 1/2 lb salt pork, chopped into small pieces
  • 1 lb onions, chopped
  • 1 gallon clam juice
  • 1 lb potatoes, diced
  • 1 tablespoon paprika
  • 2 cups canned tomato puree
  • 1 1/2 quarts chopped quahogs or 1 1/2 quarts clams
  • Water, as needed
  • Salt & pepper
  • Old Bay Seasoning
  • Pilot crackers

Preparation

Step 1

In a large stockpot, heat the salt pork until fat melts. Add chopped onions; Cook over gentle heat until very soft. Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft. Add quahogs/clams. Heat and taste for seasoning.

TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.

This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.
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REVIEWS:

We made this chowder over Memorial Day weekend, what a hit it was!! Everyone remarked on how much it did taste just like Rocky Point's Chowder. We are definitely saving this recipe!!

Chowder and clam cakes - yum!




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