This recipe will serve ten people.

Ingredients:

• 1 ½ quarts clams
• ¾ pound salt pork
• 4 small onions
• 4 cups tomatoes
• 2 ½ cups celery
• 1 ½ cups carrots
• 3 tbsp fresh parsley minced
• ½ tsp thyme
• 1 large bay leaf
• 3 potatoes
• Salt and freshly ground pepper to taste

Preparation

Take the clams and put in a kettle, cover the clams with water, and let the clams steam open. Take the clams away from the heat as soon as they have opened. Collect the juice and put it through a strainer with cheesecloth. Slice the clams.

Render the fat from the salt pork in a kettle, and remove the residue. Then chop the onions and saute them in the pork fat that you have rendered. Let them cook until they become soft and golden.

Peel the tomatoes and chop them, add them to the onions you are cooking and saute in the pork fat , simmer for many minutes. Next, chop the celery.Then peel and chop the carrots, and add the rest of the ingredients ( except the clams and potatoes)  and the reserved clam juice to the mix. Add water as well. Simmer this covered for about an hour.

Peel the potatoes and cut into cubes, then add to the chowder and let it simmer for about fifteen minutes. Then add in clams and let it cook for another 10 minutes. Add seasoning to taste if desired.

You are now ready to serve, ladle into bowls and serve with crackers.