Rocky Point Clam Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1/2 lb salt lamb, 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

Recipe

• 1 in a large stockpot, heat the salt lamb 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.