I was going through some old recipe clippings this weekend and found one from The Hartford Courant. I have no idea what year it was printed.
Rhode Island Clam Chowder
3 large potatoes, diced and parboiled
1 medium onion, chopped
4 crushed black peppercorns
1 teaspoon thyme
1 bay leaf
1 teaspoon fresh rosemary, chopped
1 tablespoon chopped fresh parsley
3 pints water
3 oz salt pork
Cook the potatoes and place salt pork in a saute pan over low heat to render the fat. Saute the chopped onions in the pork fat until soft.
Meanwhile, steam the quahogs in water until they open. Save the juice and allow clams to cool before chopping them.
Add the herbs, spices, reserved clam juice, chopped clams and cooked potatoes to the onions and cook until the potatoes are soft and all the flavors are blended.