2 doz. hard shell clams, shucked
2 oz. salt pork or bacon, diced
1/2 c. thinly sliced leeks
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 garlic clove, minced
1/2 c. carrots, diced
1/4 c. celery, chopped
3 c. diced potatoes
1 c. canned tomatoes
1/4 c. catsup
1/4 c. parsley, chopped
1 1/2 tsp. thyme
1 bay leaf, crumbled
4 whole cloves
2 tsp. salt
Freshly ground pepper

Strain clams and keep the liquor. Mince hard part of clams and chop soft part coarsely. Saute salt pork in large soup kettle until golden brown. Add leeks, onion and garlic. Saute for 5 minutes. Add minced clams, green pepper, carrots, celery, potatoes, salt and 6 cups of water. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Add chopped clams and clam liquor. (Should make 3 cups; if not, add some water.) Add tomatoes, catsup and the spices. Add fresh pepper to taste and simmer for 20 minutes.

If fresh clams are not available, use three 6 1/2-ounce cans of minced clams and the liquid.