Manhattan Clam Chowder

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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

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