1/4 lb. finely diced salt pork
1/2 lb. onions, diced med.
1/2 gal. clam juice
1/2 lb. diced potatoes
Salt, pepper to taste
1/2 tbsp. paprika
1 c. canned tomato puree
3/4 qt. chopped quahogs
Water as needed
Pilot crackers, crumbled

Heat salt pork until the fat melts. Add onions; cook over gentle heat until very soft. Add clam juice, potatoes, seasonings, tomato puree and a little water. Simmer until potatoes are soft, then add quahogs. Heat and taste for seasoning. Add water if needed. Crush pilot crackers to thicken chowder if it is needed. Makes 10, 8 ounce servings.