This one's especially for Go Fish ...
This Chowder was Servered at an amusment park for many many years in the dining hall and my personal favorite. It's a RI style clear broth and really good!
Rocky Point Clam Chowder
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 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.
Fritters to come ...
This Chowder was Servered at an amusment park for many many years in the dining hall and my personal favorite. It's a RI style clear broth and really good!
Rocky Point Clam Chowder
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 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.
Fritters to come ...