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Rocky Point Clam Chowder

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

Famous Rocky Point Clam Chowder

Rocky point map

 1 lb salt pork, chopped into small pieces
 1 Large Yellow Onion - Chopped
 1 gal Clam Juice (either canned, or better: from steaming open the clams)
 1 lb 1/2" Diced Potato - Diced (Rocky point used good old Russet, Yukon Golds hadn't been invented yet!)
 1 tbsp Paprika
 2 cups Tomato Puree
 1 ½ qts Chopped Quahog Clams
 1 tsp Fresh black pepper
 Couple Dashes of Old Bay Seasoning - To Taste (don't overdo!)
 Pilot Crackers For Serving and thickening.
1

in a large stockpot, heat the salt pork until fat melts - do not burn!

2

Add chopped onions; Cook over gentle heat until very soft.

3

Add clam juice, potatoes, seasonings, tomato puree, and a little water; simmer until the potatoes are soft. *Only Then* Add quahogs/clams. Simmer for 5-6 more mins to lightly cook clams. If clams are cooked too long or at too high of heat they will become rubbery!

4

Taste, and if needed Add a bit more cracked pepper and/or Old Bay

5

Serve with Pilot Crackers on the side.

6

Notes: Some versions of this recipe call for "Using old potatoes, as the starch will "Thicken" the chowder. Based on the hundreds of gallons of this that was served at Rocky Point I am pretty sure that the original Rocky Point recipe just used fresh Russet potatoes. I usually don't have ready access to "OLD" potatoes as they go pretty quick around here. If you feel the need to thicken up your chowder, you can crush up and stir in a handful of the Pilot Crackers or even some instant potato flakes.