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ROCKY POINT PARK CLAM CHOWDER 
1/2 lb. ground salt pork
1 lb onions finely chopped
1 gallon clam juice
2 cloves garlic, minced
1 whole bay leaf
1 lb. diced old potatoes
1 tbs. paprika
2 cups can tomato puree
1 1/2 quarts of chopped quahogs (large clams)
water as needed
salt and pepper to taste

In a large cast iron pan, heat ground or chopped salt pork pver low heat until salt pork becomes translucent and the rendered juice coats the bottom of the pan.

Sauté onions, add clam juice, potates, garlic, seasoning, tomatoes and water to cover all. Simmer until potatoes are tender. Add quahogs and heat until quahogs are heated through. (Do not boil as quahogs will become tough.)

Unsalted Pilot crackers can be used to thicken the chowder (instant mashed potatoes will do in a pinch).

Remove bay leaf and serve in warm bowls or mugs with Pilot or Milk Lunch crackers.

Submitted by: KEVIN MENARD, LAS VEGAS
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