Rocky Point Clam Chowder

By mahto

Ingredients

• 1/2 lb. Salt Pork (finely diced)
• 1 lb. Onions (chopped)
• 1 lb. Potatoes (diced)
• 2 cups Tomato Puree
• 1-1/2 qts. Quahogs (chopped)
• 1 Tbsp. Paprika
• Water as needed
• 1 gal. Clam Juice
• Salt & Pepper to taste
• Oyster or Saltine Crackers (broken)

Details

Adapted from eastcoastgourmet.com

Preparation

Step 1

In a large kettle, heat the salt pork until the fat melts. Add the onions. Cook over medium heat until very soft. Add the clam juice, potatoes, seasonings, tomato puree and a little water. Simmer until the potatoes are soft, then add the quahogs. Heat and taste for seasoning. Add water if needed. Crush some saltine crackers and stir them into the chowder to thicken it further, near the end of the cooking. Makes about 15 servings.