Rocky Point-Style Clam Chowder
1/4 pound salt pork, minced fine
3 medium onions
1 garlic clove
Old Bay Seasoning, (optional)
1 quart quahog or clam juice
Water about 1 cup or more–taste the broth first to see if it needs any at all.
2 pints shucked quahogs cut up small or 1 pint clams and 1 pint quahogs
About 5 medium potatoes cut into small cubes, old potatoes are best
Pilot crackers or crushed up oyster crackers about 1/2- 3/4 cup or as needed to thicken
1 can tomato soup or tomato sauce
Black pepper

1. In a medium pot, fry the salt pork till browned well.

2. Throw in the onions and garlic and cook until translucent. You can, if you like, add a teaspoon of Old Bay Seasoning.

3. Add the clam juice and water. Bring to a simmer and add the quahogs or clams or or a mix of both, cook for 15 minutes.

4. Add the potatoes, cracker crumbs, tomato soup and simmer another 15 to 20 minutes till done. Stir it so the crackers disintegrate and thicken the chowder. Also break up a few of the potatoes, as that also thickens it nicely. Add pepper to taste.

5. Serve with clam cakes and more oyster crackers. I worked at the Rocky Point Chowder Hut in the 1980′s and this is same as theirs only they made it in 50-gallon batches.