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Manhattan clam chowder

Yield: 10 Servings

Ingredients:

• 24 ea Fresh cherrystone or chowder
• 4 c Water
• 1/4 lb Salt pork diced
• 2 ea Onions finely chopped
• 1 1/2 c Chopped celery
• 4 ea Potatoes peeled and diced
• 3 c Tomato juice
• 1 ts Salt
• 1/4 ts Freshly ground pepper
• 1/2 ts Thyme Fat grams per serving: Approx. Cook Time: 20 Wash the clams well and place in a kettle with the water. Simmer until the shells open. Discard any clams that "do not" open. Drain and reserve
• 3 cups of the broth. Saute the salt pork until it is crisp and light

Instructions:

brown. Add the onions and celery and saute until they are translucent but not brown. Add the potatoes reserved clam broth tomato juice salt ans pepper. Bring to a boil cover and simmer for about 15 minutes until potatoes are barely tender. Meanwhile remove the clams from their shells and chop fine orput through a food grinder. Add the thyme and chopped clams to the potatoes. Cover and cook for 5 minutes longer. SOURCE: N.Y.Times Cookbook

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