Recipe - Manhatten Clam Chowder

One fourth pound Salt pork; minced , (browning
time 10 minutes)
1 lg Onion; chopped
3 Stalks celery; minced
2 Carrots; minced , (1 cup)
4 md Potatoes; minced , (2 cups)
2 teaspoon Salt
One fourth teaspoon Pepper
1 Bay leaf
One half teaspoon Thyme
2 cup Water
1 cn (2 1/2#) tomatoes
1 qt Shucked clams and juice

In a Dutch Oven on top of the stove, cook the minced salt pork until brown
and crisp. Add the chopped onions and celery and saute until golden. Add
the minced green pepper, carrots, and potatoes, salt, pepper, bay leaf,
thyme, water and tomatoes. Cover and simmer gently until vegetables are
tender (about 1 hour). Add chopped clams and juice and cook 5 minutes more.
Serve steaming hot with crusty French bread. Serves 6 or more.

Posted to EATL Digest by RF and Joanna rfalcon@MAILER.FSU.EDU on Mar
12, 1998