Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Dozen large hard clams, chopped, and juice |
| ¼ pounds | Salt pork, chopped (**or bacon) |
| 1 | Onion, chopped |
| 1 cup | Cubed potatoes |
| 1 | Carrot, sliced |
| 16 ounces | Can tomatoes |
| ½ teaspoon | Salt (optional) |
| ¼ teaspoon | Pepper |
| 2 cups | Hot water (**clam juice makes it better) |
| 1 teaspoon | 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