Creamy New England Clam Chowder With Tomatoes

Ingredients

• 1 quart clams
• 3-inch cube fat salt pork
• 1 sliced onion
• ½ cup cold water
• 4 cups potatoes, cut in ¾-inch cubes
• 2 cups boiling water
• 1 cup stewed and strained tomatoes
• ¼ teaspoon baking soda
• 1 cup scalded milk
• 1 cup scalded cream
• 2 tablespoons butter
• 8 common crackers
• Salt and pepper to taste

Method

1. 1 Cook pork with onion and cold water for 10 minutes; drain and reserve the liquid.
2. 2 Wash clams and reserve their liquor. Parboil potatoes for 5 minutes, then drain.
3. 3 Combine potatoes, reserved pork and clam liquors, chopped hard clam parts, and boiling water in a pot.
4. 4 When potatoes are nearly done, add tomatoes, soda, soft clam parts, milk, cream, and butter.
5. 5 Season with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in the chowder.