Rhode Island (Clear Broth) Clam Chowder

1 lB. chopped clams and juice,
1/4 pound salt pork, chopped
1 diced onion,
1-2 pound red potatoes, peeled and diced
1 8 oz bottle clam juice
1 cup water
1 tsp white pepper, 1 tsp Worcestershire sauce
1-2 anchovy, 1 bay leaf

Place quahog juice into a stock pot and bring to a simmer.

Cook down salt pork in skillet, when fat is rendered, remove the pork and set aside, add in onions and sweat til translucent, (no browning) Add the onions to the stockpot, simmer 10 minutes, add potatoes and simmer til fork tender. Finally add the salt pork you set aside earlier and the rest of the spice seasonings. Dump in the chopped quahogs and bring back to a simmer. Now for the real Rhode Island deal you would put a hard biscuit on top of the thing. But you can use chowder crackers instead. Depending on the salt pork and white pepper you are using, you will have to adjust the pepper and salt to taste during the final simmer.