Marion's Manhatten Clam Chowder

By Wilda

Ingredients

• 1 can (3 lb. 3oz) chopped clams
• 1/4 lb. salt pork, diced
• 3 medium size onions, finely chopped (2 cups)
• 1 1/4 cups celery with leaves, finely chopped
• 1/2 green pepper, minced3 cups, fresh corn
• 3 cups potatoes, diced
• 1 cup diced, raw carrots
• 3 cups fresh corn
• 3 cups potatoes, diced
• 28 oz. can chopped tomatoes, or 3 1/2 cups, fresh, peedled nd chopped
• 1 6 oz. can tomato paste
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3/4 teaspoon dried thyme.

Preparation

Step 1

Drain clam's; reserve juice. Set aside. In a large heavy kettle saute diced salt pork until crisp and lightly browned. Remoce pork and set aside for later. Add onion,carrots, celery and green pepper to drippings, saute until transparent, but not browned. Add clam juice, corn, potatoes, tomatoes, tomato paste, parsley and seasonings. Bring to boil, cover and turn to simmer about 15 min.or until potatoes are tender. Add clams, and pork bits. Taste and adjust seasonings.

You can make 2-3 days ahead, it just gets better.

You can buy large cans of clams at Gordons food supply store.