New York Clam Chowder 

Ingredients

• 1 qt. quahog clams
• 3 c. water
• 2 inch cube salt pork
• 1 lg. onion, minced
• 3 tbsp. flour
• 2 c. potatoes, pared and diced
• 3 c. cooked, peeled tomatoes
• 1/2 bay leaf
• 3 tbsp. sweet butterSalt and freshly ground black pepper
• Eight quarts if clams in the shell will yield about 1 quart shucked.

Directions
Wash quahogs in several waters, then cover with a cold 1/3 cup of salt for each gallon of water and sprinkle on the top 1/4 cup cornmeal to every quart clams. Leave them in this bath 3 hours to over night. This whitens them, rids them of sand and causes them to eject the black material in their stomach.) After soaking, wash again in clear water. The easiest way to open quahogs is to place them on a tray in a moderate oven until they open. After opening, cut through muscle holding shells together. Wash quahogs in 3 cups water. Drain through cheesecloth. Reserve liquid. Cut hard part from soft part of clams and chop hard parts finely. Chop salt pork finely. Mince onion. Saute salt pork very slowly in bottom of heavy kettle. Remove and reserve cracklings. Add minced onions and hard part of clams to fat. Stir and cook slowly, about 5 minutes. Sift flour over onions and clams. Stir until blended. Heat reserved clam water. Stir into onion clam mixture. Prepare potatoes, tomatoes and bay leaf. Cover kettle and simmer until potatoes are done, but still firm. Add cracklings, soft part of clams and butter. Simmer 3 minutes more. Place chowder in a hot tureen. Season with salt and pepper to taste. Serve with oyster crackers.