Rocky Point Clam Chowder

• 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

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.

salt pork, onion, clam juice, potato, paprika, tomato puree, quahogs, water, salt, bay seasoning, pilot cracker

Taken from www.food.com/recipe/rocky-point-clam-chowder-224986 (may not work)