Authentic Rhode Island Clam Chowder

The differance between New England Clam chowder
and New York clam chowder is there is no tomato
present in the New England version at all.
The new York version is heavy with tomato paste.
this recipe for Rhode Island clam chowder is
somewhere in the middle of both of these classics.

Ingredients:
1 quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds)
1/2 pound salt pork, cut into 1/4-inch cubes
4 medium onions, thinly sliced
4 large potatoes, peeled and cut into 1/2-inch cubes (3 pounds)
6 cups water
1 (28-ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cups milk
2 tablespoons unsalted butter
1/2 cup shredded fresh basil
Whipping cream

Directions:

Drain clams, reserving liquid; set clams aside.
Cook salt pork over medium heat 5 minutes or until crisp.
Remove salt pork, reserving 2 tablespoons drippings in pan.
Set salt pork aside.
Add onion, and saute 5 minutes or until tender.
Add clam liquid, potatoes, and 6 cups water;
bring to a boil over medium-high heat.
Reduce heat, and simmer, uncovered,
12 to 15 minutes or until potatoes are almost tender.
Add tomatoes and clams; simmer,
stirring occasionally, 20 minutes.
Stir in salt and pepper.
Heat milk and butter until almost boiling;
stir mixture into chowder. Stir in basil.
Spoon 1 tablespoon whipping cream into each bowl;
ladle chowder over whipping cream.
Sprinkle with reserved salt pork.
Serve with crackers.