Recipe - New York Style Clam Chowder

2 Hard or chowder clams
One half cup Boiling water
4 cup Cold water
1 cup Potato cubes cut One half inch s
One half cup Carrot cubes cut One half inch s
1 Medium sized onion finely c
One fourth cup Diced celery
One fourth pound Salt pork cut fine
1 cup Stewed or canned tomatoes
One half teaspoon Thyme
1/8 teaspoon Pepper

Scrub the clams well. Put into a kettle with the boiling water, cover
tightly, and steam quickly till the shells are opened. Remove the clams
from the shells and chop, chopping the hard part finely, leaving the soft
part large. Reserve the clam liquor. In the meantime, put the potatoes,
carrots and celery into a kettle with the cold water and simmer 15 minutes.
Try out the pieces of pork, add the onion, and cook slowly 5 minutes. When
the vegetables have cooked 15 minutes add the clams, the clam liquor,
tomatoes and thyme. Cook 1 hour. Add the pork and onion and simmer 30
minutes longer. Add the pepper and more salt if necessary. Serve with
pilot crackers. Note: Any desired vegetable or herb may be added.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini