Ingredients

Instructions

  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.