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This house specialty features a clear rich broth with a hearty amount of fresh garden vegetables, clams, and imported Italian tomatoes.

Preparation Time: Approx. 90 minutes
Yield: About 2½ quarts or 12 servings

Ingredients:
2 cups ½ inch dices potatoes
5 cups fresh chopped surf clams
4 cups clam juice
8 oz. sliced bacon
1/3 cup ½ inch diced onion
1/3 cup ½ inch diced celery
12 ounce can Italian tomatoes
2 tablespoons minced garlic
salt as needed
2 teaspoons ground black pepper
3 bay leaves

Method:  
Sautee the bacon in a stock pot until it is well done and crispy. Remove the bacon from the pot and set aside. Add the onions, celery, and garlic to the bacon grease and sautee for about 1 minute.

Wash the diced potatoes, drain and place them in the pot along with the clam juice. Bring the potatoes to a boil, add the clams and the bay leaves and simmer until the potatoes are tender.

Place the Italian tomatoes in a mixing bowl and roughly crush them by hand and add to the chowder. Take the cooked bacon, crumble it and add it to the chowder. Return to a simmer and adjust the seasoning. Serve at once with oyster crackers.