Cookbook:Manhattan Clam Chowder II

Ingredients

 * 2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams
 * 1 cup sliced celery
 * 2 tablespoons chopped parsley
 * ¼ pound salt pork, diced
 * 1 bay leaf
 * 3 medium onions, diced
 * ¼ teaspoon thyme
 * 2 cups chopped tomatoes
 * 2 medium potatoes, diced
 * 1½ quarts water
 * 1 cup diced raw carrots
 * 8–10 soda crackers
 * Salt to taste
 * Pepper to taste

Procedure

 * 1) Strain the clam juice.
 * 2) Put the clams through food chopper, using the coarse blade.
 * 3) Fry pork in a heavy iron pot.
 * 4) Remove pork, and sauté onions in the fat until tender and lightly browned.
 * 5) Add tomatoes and cook for 5 minutes.
 * 6) Add water, carrots, celery, and herbs.
 * 7) Cover pot and gently simmer for 1½ hours.
 * 8) Add clams, strained clam juice, and potatoes; cook until potatoes are tender.
 * 9) Season with salt and pepper to taste.
 * 10) Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once.

Notes, tips, and variations

 * You can use a low-fat cut of pork to lower the fat and calories of this dish.