1 bottle clam juice
36 lg. chowder clams or 3 (7 to 8 oz.) cans minced clams
1/4 c. (1/2 stick) sweet butter
1 lg. onion, diced (1 c.)
1 1/2 c. diced potatoes (2 medium)
1 c. diced celery
3/4 c. diced carrots (2 medium)
1/4 c. diced green pepper
1 (2 lb. 3 oz.) can Italian style plum tomatoes, drained
1 1/2 tsp. leaf thyme, crumbled
1/4 tsp. white pepper
1/8 tsp. curry powder
1/2 tsp. oregano

Shuck fresh clams; reserve broth; chop clams coarsely. If using canned clams, drain and reserve broth. Broth from clams should measure 2 cups; if not, add water or bottled clam broth.

Melt butter in a large saucepan. Saute onions until lightly browned. Add remaining ingredients and extra water, if needed, to cover vegetables. Bring to boil; lower heat; cover and simmer 30 minutes, or just until vegetables are tender.

Add fresh or canned clams; turn off heat; cover and let stand 2 minutes or just until clams are thoroughly hot. Serve with oyster crackers. Salt and pepper to taste.