Manhattan Clam Chowder

Title: MANHATTAN CLAM CHOWDER

Categories: Soups, Pork

Yield: 10 servings

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 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 --