1 dozen chowder clams, shucked (save liquid)
2 oz. salt pork
6 onions, chopped
1 green pepper, chopped
1 c. diced carrots
3 c. diced potato
1 can crushed tomatoes
1/4 c. catsup
1/8 c. parsley
1 tsp. thyme
2 tsp. salt
1 tsp. pepper
1 bottle clam juice
4 whole cloves stuck in sm. onion

Chop clams in small pieces. In large kettle saute salt pork until brown. Add onions. Saute 5 minutes. Add clams, pepper, carrots, celery, potato, seasonings and 6 cups of water. Bring to a boil; simmer 10 minutes. Add clam juice and enough water to make 3 cups. Add tomatoes, catsup, parsley, thyme, and cloves. Simmer 20 minutes. Remove onion with cloves before serving.