Manhattan Clam Chowder

• 24 chowder clams
• 18 pound lean salt pork (see note)
• 1 1/2 cups finely chopped onions
• 1 cup finely chopped green pepper
• 1 cup finely chopped carrots
• 3/4 cup finely chopped celery
• 3 cups crushed, canned, imported tomatoes with liquid
• 3 cups clam broth
• 3 cups water
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3/4 pound potatoes, peeled and cut into 1/4-inch cubes, about 1 1/2 cups
• 1/2 cup finely chopped parsley

1. Remove and set aside the tough muscle of each clam.
2. Reserve both the muscle and softer body portions.
3. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine.
4. There should be about one and one- quarter cups.
5. Cut the salt pork into very fine dice.
6. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp.
7. Add the onions and cook, stirring, until they are wilted.
8. Add the green pepper, carrots and celery, and cook, stirring, about one minute.
9. Add the chopped clam muscles, tomatoes, broth, water, bay leaf, thyme, salt and pepper.
10. Bring to the boil and add the potatoes.
11. Simmer, skimming the surface to remove all trace of foam and scum, 20 to 30 minutes or until the potatoes are tender.
12. Finely chop the soft body portions of the clams or chop them using a food processor.
13. Add this to the chowder and continue cooking five minutes, skimming the surface as necessary.
14. Remove the bay leaf.
15. Stir in the parsley and serve.

chowder clams, pork, onions, green pepper, carrots, celery, tomatoes, clam broth, water, bay leaf, thyme, salt, freshly ground pepper, potatoes, parsley

Taken from cooking.nytimes.com/recipes/2047 (may not work)