Manhattan Clam Chowder

• 2 c. shucked or steamed clams, reserve the liquid
• 1 1/2-inch cube salt pork, diced small
• 1 onion, finely chopped
• 1 medium potato, peeled and diced (2 cups)
• 2 c. stewed tomatoes, peeled or chopped canned tomatoes
• 1/4 tsp. thyme
• salt to taste
• freshly grounded pepper
• 1/2 cup celery, diced
• 1 Tbsp. minced parsley
• 1 c. carrots, diced and peeled
• 1 c. fish stock or water
• 1/2 c. green pepper, diced

1. Cook the salt pork slowly in a small skillet until fat melts and the scraps are brown. Remove the melted fat to large heavy kettle. Stir fry onion in the fat five to eight minutes until pale golden.
2. Add remaining vegetables, water, salt and pepper.tover and simmer 15 minutes.
3. Remove from heat, add clams and clam liquid.
4. Cover and let stand 1/2 hour to blend flavors.
5. Return to heat and simmer about five minutes. Sprinkle with parsley and serve.

liquid, salt pork, onion, potato, tomatoes, thyme, salt, freshly grounded pepper, celery, parsley, carrots, fish, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5258 (may not work)