ROCKY POINT CLAM CHOWDA'

 

  • Cooking Time:
  • Servings: 20
  • Preparation Time: 45-60 minutes

Ingredients

  • 1/2 pound ground or finely diced salt pork
  • 1 pound onions
  • 1 gallon clam juice
  • 1 pound potatoes, diced
  • 1 tablespoon paprika
  • 2 cups canned tomato puree
  • 1 1/2 quarts chopped quahogs (large clams)
  • water as needed
  • salt and pepper to taste
  • Pilot or Saltine crackers, crumbled

Directions

  • In a large dutch oven, heat the salt pork until the fat melts.
  • Add the onions. Cook ocher gentle 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. It is best to use old, not new, potatoes, because they thicken the chowder with their starch.
  • Crush some pilot crackers and stir them into the chowder to thicken it further, near the end of the cooking.
  • This recipe makes about 20 8oz servings.

Notes

Modified from the recipe used by the Old Rocky Point Amusement Park!

Categories: Chowder 

Author Credit: Rocky Point

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