New York Clam Chowder

1 Dozen large hard clams,

-chopped, and juice 1/4 lb Salt pork, chopped (**or

-bacon) 1 Onion, chopped

1 c Cubed potatoes

1 Carrot, sliced

16 oz Can tomatoes

1/2 ts Salt (optional)

1/4 ts Pepper

2 c Hot water (**clam juice

-makes it better) 1 t 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