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Yeah, this is a big batch but you can invite plenty of friends!

Needed Ingredients

1. ½ a pound of Salt Pork (without the rind, diced into small cubes)

2. 1 Pound of Onions

3. 1 Gallon of Clam Juice (see the easy way to get this below)

4. 10 Pounds of peeled, cubed potatoes

5. 1 Tablespoon of Paprika

6. 4 cups of tomato puree

7. 1 ½ quarts of cooked, diced Clams

8. 1 Gallon of Water

9. 2 Tablespoons of Salt

10. 1 Teaspoon of ground black Pepper

11. 1 Package of Saltine Crackers

Directions

1. In a very large pot, heat up the salt pork cubes until melted

2. Add the chopped onions and cook over low heat until the onions are soft

3. Add the gallon of clam juice

4. Add the Paprika, Salt and Pepper

5. Add the Gallon of Water

6. Add the cubed Potatoes

7. Bring the heat up until the mixture comes to a boil

8. Once the potatoes are soft, add the chopped Clams

9. Reduce the heat to low and crumble the package of saltine crackers into the chowder

10. simmer for about 20 more minutes and serve hot

ROCKY POINT PARK'S FAMOUS

CLAM CHOWDER AND CLAM Cakes

IT TOOK A WHILE BUT I COPIED THE RECIPE OFF OF THE WALL AT RHODE ISLAND MALL, NEAR THE REAR ENTRANCE. IT WAS PAINTED ON THE WALL AS PART OF A MURAL OF ALL THE IMPORTANT ASPECTS OF WARWICK AND RHODE ISLAND IN GENERAL.

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CLAM CHOWDER

I find that yellow

potatoes taste the

best

Let me know what you think of the recipe!

Here is what I do, instead of paying tons of money for chopped Clams and clam juice I just buy the raw clams and cook them. The water becomes the juice and it is a lot cheaper!

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clam cakes

Needed Ingredients

2 cups of chopped clams
1 cup of corn meal
2 cups of all purpose flour
5 teaspoons baking powder

1 Teaspoon of Cream of Tartar

2 teaspoons of salt
3 eggs
1 cup milk
1 cup of Clam juice (you don't want it too runny but you don't want it too thick)

Directions

1. In a large bowl, mix all the dry ingredients together with a Wisk

2. In a separate bowl or container, mix the eggs and milk together

3. add 3/4 of the clam juice while mixing batter

4. add more clam juice if needed to get a nice smooth consistency (not too runny, but not too thick either)

5. add the chopped clams and stir batter well

6. Using a table spoon, place into hot oil and cook until golden brown (use extreme caution when dealing with hot oil, make sure oil is not too hot)

This recipe makes about three dozen clam cakes. Enjoy and let me know how you like them! rockypointpark@juno.com