Rocky Point Clam Chowder

READY IN: 1hr
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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