1 sm. piece salt pork
1/4 c. chopped onions
4 c. potatoes, peeled and diced
1 can stewed tomatoes, run through blender
1 c. sm. clams or quahogs, chopped, if desired
1 tsp. sugar
2 tsp. thyme
Salt to taste

Saute salt pork in soup pan until pork renders about 1 1/2 tablespoon fat; remove salt pork. Saute onions in pork fat until transparent. Add potatoes to cooked onions; add enough water to cover potatoes; cover and cook until tender, about 10-15 minutes. Add stewed tomatoes and clams including juice. Add sugar, thyme and salt. Simmer for 10 minutes. Serves 4.

NOTES: Clam juice may be substituted for water. Bacon may be substituted for salt pork.