Nancy's Rocky Point Clam Chowder

By Addie

This is the version that my mother used to make and the one that I like the best!

Ingredients

• 1 2" square piece of salt pork
• 1 medium onion. chopped
• 1 Tablespoon flour
• 4-5 cubed potatoes
• 1 bottle of clam juice
• Water
• 2 6-oz cans chopped (rather than minced) clams
• 1 can of condensed tomato tomato soup
• Salt and pepper, to taste
• 10 saltine crackers (optional)

Preparation

Step 1

Dice a 2" square piece of salt pork and fry in Dutch oven until golden brown. Chop 1 medium onion and saute in the salt pork fat till just soft and transparent - do NOT brown.

Add 1 TBSP flour to onions and mix well. Add 4-5 cubed potatoes, 1 bottle of clam juice and enough water to cover the potatoes 1" over the top.

Simmer till potatoes are cooked and tender - but no too mushy!
Turn off heat. Add 2 cans chopped (rather than minced) clams, liquid included. Cover and let rest for 15 minutes.

Add 1 can of tomato soup. Mix thoroughly and add 1 soup can of water, till chowder is of desired consistency. Season with salt and pepper. DO NOT COVER - refrigerate overnight uncovered. Tastes best made the day before and refrigerated before serving.

If you want to thicken it a bit, grind up about 10 saltine crackers and add them to the soup when it's done.