4 doz. medium chowder clams, well scrubbed
1 qt. water
1/2 lb. salt pork
2 lg. onions, finely chopped
3 med. potatoes, peeled and finely diced
1 (35 oz.) can tomatoes with juice
2 (16 oz.) cans kernel corn with juice
1/4 tsp. celery salt
1/3 c. sugar

Bring clams to boil in water. Cover and simmer 20 minutes or until shells open. Allow sediment to settle for 15 minutes. Discard shells. Finely chop or grind clams and set aside. Drain broth through cheesecloth to remove sediment and set aside in separate bowl.

Makes about 3 1/2 quarts. Melt salt pork, add onions and brown, stirring with wooden spoon. Add remaining ingredients, except clams and simmer, uncovered 1 hour. Add clams and serve. Freezes well. Serves 12 to 14.