Marion Harland'S Clam Chowder

• 1/4 pound salt pork, finely chopped
• 1 small onion, thinly sliced
• 6 small potatoes, peeled and thinly sliced
• 1 (16-ounce) can whole tomatoes, undrained
• Dash of red pepper
• 1 quart cold water
• 6 whole allspice
• 6 whole cloves
• 4 Holland Rusk biscuits
• 1/2 cup milk
• 5 (6 1/2-ounce) cans chopped cooked clams, undrained
• Salt and pepper to taste

1. Cook salt pork in a large Dutch oven over medium heat until crisp. Remove salt pork and discard; add onion to drippings in Dutch oven, and saute until tender.
2. Add potatoes, tomatoes, red pepper, and water. Place allspice and cloves in a small cheesecloth bag. Tie securely, and place spice bag in Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours.
3. Soak biscuits in milk until all liquid is absorbed; add toast and clams to Dutch oven, stirring well to break up toast. Simmer an additional 15 minutes.
4. Remove spice bag and discard; season chowder with salt and pepper.
5. Ladle chowder into individual serving bowls; serve warm.

salt pork, onion, potatoes, tomatoes, red pepper, water, allspice, cloves, milk, salt

Taken from www.myrecipes.com/recipe/marion-harlands-clam-chowder (may not work)