MANHATTAN CLAM CHOWDER

24 chowder clams
1/8 lb lean salt pork (very necessary)
1 1/2 cups finely chopped onions
1 cup finely chopped green pepper
1 cup finely chopped carrots
3/4 cup finely chopped celery
3 cups crushed, canned imported tomatoes w/ liquid
3 cups clam broth
3 cups water
1 bay leaf
1 tsp dried thyme
salt & pepper to taste
3/4 lb potatoes, peeled & cut into 1/4″ cubes (1 1/2 cups)
1/2 cup finely chopped parsley
Remove & set aside tough muscle of each clam. Reserve both the
muscle & softer body portions. Chop muscles as finely as possible
puree them in processor, leaving the meat a bit coarse, but fine;
should be about 1 1/4 cups. Cut salt pork into very fine dice. Put
into a kettle & cook, stirring often, until they are rendered of
fat & slightly crisp. Add onions & cook, stirring, until wilted. Add
green pepper, carrots & celery & cook stirringt, about 1 min. Add
chopped clam muscles, tomatoes, broth, watere, bay leaf, thyme, &
salt & pepper. Bring to the boil & addd potatoes; simmer, skimming
to remove foam & scum, 20 – 30 min or until potatoes are tender.
Finely chop soft body portions of clams or process. Add to chowder
& continue cooking 5 mmin, skimming surface as necessary. Remove
bay leaf. Stir in parsley & serve.
10 – 12 servings