2 (10 1/2 oz.) cans minced clams
1 (3x2") sliced salt pork, finely diced (about 6 oz.)
1 lg. onion, coarsely chopped
1 med. size leek, sliced (if available)
2 med. sized potatoes, peeled & cubed
4 lg. tomatoes, peeled & chopped
1 stalk celery, chopped
1 med. sized green pepper, seeded & chopped
1 bay leaf
1/2 tsp. dried thyme leaves
5 c. water
2 tsp. salt
Few grains pepper
1/2 tsp. caraway seeds (optional)

Drain clams and reserve both clams and liquid. Place salt pork in a large Dutch oven. Cook over moderately low heat (about 225 degrees) about 2 minutes. Add onion and leek; cook until tender. Add potatoes, tomatoes, celery, green pepper, bay leaf, thyme, water and liquid from clams. Add salt and pepper; blend well. Bring to a boil over moderate heat (about 250 degrees). Simmer covered over moderately low heat (about 225 degrees) 30-35 minutes or until vegetables are tender, stirring occasionally. Add minced clams and caraway seed. Cook 5 minutes. Makes 4-6 servings; about 2 quarts.