Manhattan Clam Chowder, 1947

• 3 oz. salt pork, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1 leek, washed and chopped
• 2 medium potatoes, peeled and cubed
• 4 ripe tomatoes
• 1 celery stalk, chopped
• 1 green pepper, chopped and seeded
• 1 bay leaf
• 1/2 tsp. thyme
• 5 c. water
• 12 large fresh clams, shelled (and liquor)
• white pepper and salt to taste
• water crackers
• 1/2 tsp. caraway seed

1. Heat large pan, add salt pork and render a little of the fat. Put in onion and leek and cook over moderate heat until browned. Add potatoes, tomatoes, celery, green pepper, bay leaf, thyme, water and the clam liquor.
2. Season.
3. Bring to a boil over moderate heat; reduce and simmer 30 to 35 minutes, until vegetables are tender.
4. Cut clams into small bits and drop in soup.
5. Add caraway seed and cook soup 5 more minutes over low.

salt pork, onion, potatoes, tomatoes, celery stalk, green pepper, bay leaf, thyme, water, fresh clams, white pepper, water crackers, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232664 (may not work)