| Ingredients:
|
|
1 pint Water
|
|
30 each Chowder clams
|
|
24 ounces Clam juice
|
|
3 ounces Smoked bacon or salt pork, minced to a paste
|
|
1 ounce Oil
|
|
8 ounces Onions, diced
|
|
8 ounces Celery, diced
|
|
4 ounces Carrots, diced
|
|
4 ounces Leeks, diced
|
|
4 ounces Green Peppers, diced
|
|
1 tsp Garlic, minced
|
|
16 ounces Diced tomatoes (canned)
|
|
1 each Bay leaf
|
|
1 T Oregano
|
|
1 T Thyme
|
|
12 ounces Potatoes, diced
|
|
TT Salt, pepper, Tabasco, Worcestershire
|
|
Instructions:
|
|
|
|
Steam the clams in the water and clam juice in a covered pot until they open.
|
|
Strain the broth through a filter or cheesecloth - reserve.
|
|
Pick the clams, chop and reserve.
|
|
Render the pork or bacon in the oil. Add the vegetables (except tomatoes) and sweat gently until soft.
|
|
Add the garlic - sauté quickly - add the herbs.
|
|
Add the broth, tomatoes - simmer for ½ hour.
|
|
Add the potatoes; simmer until tender, about 20 minutes.
|
|
Add the chopped clams and adjust the seasonings. |