New york clam chowder
6 servings
Ingredients
| Quantity | 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 |
Directions
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