Rhode Island Clam Chowder

Ingredients

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

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Drain clams, reserving liquid; set clams aside.
2. Cook salt pork in a Dutch oven over medium heat 5 minutes or until crisp.
3. Remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside.
4. Add onion, and saute 5 minutes or until tender.
5. 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.
6. Add tomatoes and clams; simmer, stirring occasionally, 20 minutes. Stir in salt and pepper.
7. 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.
8. Sprinkle with reserved salt pork.
9. Serve with crackers.