1 pint Water
30 each Chowder clams
24 ounces Clam juice
3 ounces Smoked bacon or salt pork, minced to a paste
1 ounce Oil
8 ounces Onions, diced
8 ounces Celery, diced
4 ounces Carrots, diced
4 ounces Leeks, diced
4 ounces Green Peppers, diced
1 tsp Garlic, minced
16 ounces Diced tomatoes (canned)
1 each Bay leaf
1 T Oregano
1 T Thyme
12 ounces Potatoes, diced
TT Salt, pepper, Tabasco, Worcestershire
Steam the clams in the water and clam juice in a covered pot until they open.
Strain the broth through a filter or cheesecloth – reserve.
Pick the clams, chop and reserve.
Render the pork or bacon in the oil. Add the vegetables (except tomatoes) and sweat gently until soft.
Add the garlic – sauté quickly – add the herbs.
Add the broth, tomatoes – simmer for ½ hour.
Add the potatoes; simmer until tender, about 20 minutes.
Add the chopped clams and adjust the seasonings.