Rhode Island Clam Chowder

Yield: 22 cups

Ingredients

• 1  quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds)
• 1/2  pound  salt pork, cut into 1/4-inch cubes
• 4  medium onions, thinly sliced
• 4  large potatoes, peeled and cut into 1/2-inch cubes (3 pounds)
• 6  cups  water
• 1  (28-ounce) can crushed tomatoes
• 1  teaspoon  salt
• 1  teaspoon  freshly ground pepper
• 2  cups  milk
• 2  tablespoons  unsalted butter
• 1/2  cup  shredded fresh basil
• Whipping cream

Preparation

Drain clams, reserving liquid; set clams aside.

Cook salt pork in a Dutch oven over medium heat 5 minutes or until crisp. Remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside. Add onion, and saute 5 minutes or until tender. Add clam liquid, potatoes, and 6 cups water; bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender. Add tomatoes and clams; simmer, stirring occasionally, 20 minutes. Stir in salt and pepper.

Heat milk and butter until almost boiling; stir mixture into chowder. Stir in basil. Spoon 1 tablespoon whipping cream into each bowl; ladle chowder over whipping cream. Sprinkle with reserved salt pork. Serve with crackers.