1/3 lb. salt pork
2 c. chopped onion
2 c. chopped celery
1 (12 oz.) can chopped tomatoes
2 c. diced potatoes
3 to 4 c. diced clams and clam juice
2 stems fresh thyme
1 tsp. salt and pepper
2 whole datil peppers

Cut salt pork in 1/4 inch cubes, fry in cast iron skillet until crisp. Add onion and celery, saute until onion is transparent. In cast iron pot, combine onion, celery, pork cubes, tomatoes, potatoes, 1 quart water, salt, pepper, thyme and datil peppers. Cook on medium heat for 1 1/2 hours. Add clams and juice. Cook for additional 1/2 hour. For best flavor chill overnight. Reheat and eat.