Title: New York Clam Chowder
Categories: Soup Clams
Yield: 6 Servings

1		Dozen large hard clams, chopped, and juice
1/4	lb	Salt pork, chopped (**or bacon)
1		Onion, chopped
1	c	Cubed potatoes
1		Carrot, sliced
16	oz	Can tomatoes
1/2	ts	Salt (optional)
1/4	ts	Pepper
2	c	Hot water (**clam juice makes it better)
1	ts	Thyme

Brown pork: add onion and, when yellow, add potatoes, carrots, canned whole tomatoes and salt, pepper and water. Boil until potatoes and carrots are done. Add clams, thyme, and juice. Serves 6.

**My notes: I use celery too sometimes. The amounts don't really matter. I use lots of my home canned tomatoes, sometimes even fresh. The tomatoes and thyme along with lots of clams are what makes it taste right.

From: Catch 'em and Cook 'em Shared By: Pat Stockett

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