Rocky Point Clam Chowder Recipe

Name: Rocky Point Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb salt pork, 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

Servings: persons

1/2 lb salt pork, 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

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.

165

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb salt pork, chopped into small pieces, 1 lb onion, chopped, 1 gallon clam juice, 1 lb potato, diced, and more.

Yes, Rocky Point Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rocky Point Clam Chowder

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