Rhode Island Clam Chowder

submitted by propp
from US

4 oz. fatback or 4 oz. Poncetta
2 lg. onions diced
2 carrots diced
2 ribs of celery diced
salt/pepper
3 tblsp. flour
12 chowder clams (quahogs)
1 bottle clam juice
4 lg. potatoes diced
tobasco sauce to taste
1 qt. water

In a large pot render a small piece fat back or Poncetta and remove the
meat when rendered. You'll need sufficient fat to saute the veggies, if
not enough, add vegetable oil. Add the onions, celery, and carrots, and
saute in the fat. Add salt and pepper and the flour. Blend the flour in
thoroughly and turn the heat down to low so that as the flour cooks, it
will not turn brown. Remove about a dozen quahogs from their shells. Do
this over a bowl to catch the clam juice. Strain the juice through
cheesecloth to not only eliminate any shell particles but to remove any
sand that may have been in the clam. Add the clam juice to the pot when
the onions are translucent. Depending on the amount of juice you have, you
may want to add either water or a bottle of clam juice or both. Bring the
liquid to a boil and turn down immediately to a simmer. Finely dice the
quahogs and reserve. Add the potatoes to the pot. Taste it at this time
and adjust the seasoning. When you're happy with that, add a dash or 5
(depending on the amount of zip you prefer) of tobasco sauce. When the
potatoes are fork tender, add the clams and simmer for another 3 or 4
minutes. Serve immediately.

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