Rhode Island Clam Chowder
This recipe was given to me by a gentleman who worked at Rocky Point's shore dinner hall when he was a teen. It tastes like the real thing. He used to make it for our Row Avenue Picnic that was held at Colt State Park in Bristol every year. The only modification that I have made is that I use canned clams and our tomato puree instead of the "ground quahaugs with liquid" and the "can and 1/2 of tomato soup concentrate" that his recipe called for.
6 cans minced clams with the liquid reserved or the equivalant
1 1/2" cube of salt pork
1 cup minced onions
3 cups diced tomatoes
16 oz tomato puree
salt and pepper to tast
In a dutch oven, fry the salt pork until crisp and then remove the pork bits from the pan and set aside.
Saute´ the onion in the fat from the salt pork until they are translucent
add the potatoes, clam liquid, and enough boiling water to cover the potatoes. Simmer for about 10 minutes, until the potatoes are tender, add the clams and the tomato pureee and remove from the heat.
