Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Finely cut-up lean salt 1 c Water
Pork or bacon, or margarine 1/3 c Chopped celery
Or butter 1 cn (16 oz.) whole tomatoes
1 sm Onion, finely chopped 2 ts Snipped parsley
(about 1/4 c.) 1 ts Salt
2 cn (8 oz. ea) minced or 1/4 ts Dried thyme leaves
Whole clams* 1/8 ts Pepper
2 c Finely chopped potatoes

Cook and stir salt pork and onion in large kettle until pork is crisp
and onion is tender. Drain clams, reserving liquid. Add clam liquid,
potatoes, water and celery to pork and onion. Cook until potatoes are
tender, about 10 minutes. Add clams, tomatoes (with liquid) and the
remaining ingredients. Heat to boiling, stirring occasionally. Serve
with assorted crackers if desired. *1 pint shucked fresh clams with
liquid can be substituted for the canned clams. Chop clams and add
with the potatoes. Variation--- *Vegetable-Clam Chowder* Add 2 T.
finely chopped green pepper with the onion. Add 1 small carrot,
finely chopped (about 1/4 c.) and 1/2 c. green peas with the
potatoes. Add broken soda crackers and 1 T. margarine or butter just
before serving.

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