New york clam chowder

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

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