1/2 lb. ground or finely diced salt pork
1 lb. onions, cut in med. dice
1 gal. clam juice
1 lb. potatoes, diced
Salt and pepper to taste
1 tsp. paprika
2 c. canned tomato puree
1 1/2 qts. chopped quahogs
Water as needed
Pilot crackers, crumbled

Heat salt pork until 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.

It is best to use old, not new potatoes because they thicken the chowder somewhat with their starch. Crush some pilot crackers and stir them into the chowder to thicken it further near the end of cooking. Makes 20 eight ounce servings.