Rocky Point Clam Chowder

Name: Rocky Point Clam Chowder
Ingredients: 1/2 lb salt pork, chopped into small pieces; 1 lb onion, chopped; 1 gallon clam juice; 1 lb potato, 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 cracker

11 ingredients

7 steps

Ingredients

1/2 lb salt pork, chopped into small pieces
1 lb onion, chopped
1 gallon clam juice
1 lb potato, 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 cracker

Directions

1

In a large stockpot, heat the salt pork until fat melts.
2

Add chopped onions; Cook over gentle heat until very soft.
3

Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
4

Add quahogs/clams.
5

Heat and taste for seasoning.
6

TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
7

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