Rocky Point Amusement Park's Clam Chowder Recipe - Cooking Index
Rocky Point Amusement Park's Clam Chowder Recipe - Cooking Index
In the 1920s and 1930s, there was a large and very popular amusement park located on Narragansett Bay in Warwick, Rhode Island. The chief attraction of the park, called "Rocky Point Amusement Park" was a huge shore dinner hall which could seat over 1000 diners at a time. The hall was built right on the Bay and was advertised as the largest shore dinner hall in the world.
Type: Fish, Shellfish| 1/2 lb | 227g / 8oz | Ground or finely-diced salt pork |
| 1 lb | 454g / 16oz | Onions |
| 1 | Clam juice | |
| 1 lb | 454g / 16oz | Potatoes - diced |
| 1 tablespoon | 15ml | Paprika |
| 2 cups | 474ml | Canned tomato puree |
| 1 1/2 | Chopped quahogs (large hard-shell clams) | |
| Water - as needed | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Pilot crackers - crumbled |
In a large dutch oven, heat the salt pork until the fat melts. Add the onions. Cook over gentle heat until very soft.
Add the clam juice, potatoes, seasonings, tomato puree and a little water. Simmer until the potatoes are soft, then add the quahogs. Heat and taste for seasoning. Add water if needed. It is best to use old, not new, potatoes, because they thicken the chowder with their starch.
Crush some pilot crackers and stir them into the chowder to thicken it further, near the end of the cooking. Happy Eating.
This recipe makes about 20 (8-oz) servings.
Source:
Recipes for a Rhode Island Summer at - http://www.projo.com/summer/recipes/
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