Place salt pork in large stock pot, on medium heat until at renders, do not let it get crispy. Once you see fat add onion & celery, cook until soft. Remove salt pork & discard. Add potatoes to pot & add water just to cover, boil until potatoes are fork tender. Add quahaugs & clam juice to desired consistency simmer 10-15 min, add 1 can of tomatoe soup, black pepper to taste.
Have second can of tomatoe soup available, some people like it more tomatoey, serve with chowda crackers
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 152 (61%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 17.8mg||5 %|
|Sodium 635.9mg||22 %|
|Potassium 853.2mg||22 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 13.8g|
|Protein 6.3g||9 %|
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Calories per serving: 250
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