24 cherry clams, opened, chopped (reserve juice)
Water
1/4 c. fine dice salt pork
1 med. onion, chopped
2 carrots, chopped
3 ribs celery, chopped
3 potatoes, peeled & diced
1/2 tsp. dried thyme
1 (1 lb. 12 oz.) can tomatoes
Freshly ground pepper

Pour about 3/4 cup juice into 2 cup measure, then fill with water. In heavy saucepan, fry pork, then add onions, turn heat to medium and saute onions until soft and translucent. Don't allow to burn or chowder will be bitter. Add carrots, celery, potatoes, thyme, tomatoes and pepper. Add water and juice, break up tomatoes and taste for seasoning; it may or may not need salt. Bring to boil, then lower to simmer and simmer for 15 minutes or until potatoes are soft. Add clams, cook for 5 minutes more and serve. Makes 6 to 8 servings.