Rocky Point Clam Chowda'
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
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.
Pairs Well With
Modified from the recipe used by the Old Rocky Point Amusement Park!