Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of

A recipe from Govenor Lincoln Almond. "With all the fine food Rhode Island has to offer, deciding on my favorite recipe was no easy task. After some serious thought and careful deliberation, I have decided on Rhode Island White Clam Chowder. I hope you enjoy this very special Rhode Island delicacy."

According to the cookbook, this delicious recipe is best when made in the morning and served hot at night. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

"How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes!

Cook and stir bacon and onion in large kettle until bacon is crisp and onion is tender. Drain clams, reserving liquid.

A recipe for Rhode Island Clam Chowder - | Clam Chowder Recipes , bacon chopped onion bottle (8 oz. size) clam juice (6-1/2 oz. size) minced clams diced potatoes water butter (12 oz. size) evaporated milk (8 oz. size) cream-style corn