1/4 c. finely chopped onion
1/4 c. finely cut up lean salt pork
2 (6 1/2 oz. each) cans minced or whole clams, drained (reserve liquid)
2 c. finely chopped pared uncooked potatoes
1/3 c. sliced celery
1 c. water
1 (16 oz.) canned tomatoes
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. dried thyme leaves
1/8 tsp. pepper

Cook and stir onion and pork until onion is tender and pork is crisp. Stir clam liquid, potatoes, celery, and water into onion mixture. Heat to boiling. Cover and cook until the potatoes are tender, about 10 minutes. Add clams, tomatoes (with liquid), parsley, salt, thyme, and pepper. Heat to boiling, stirring occasionally. Break up tomatoes if they are whole with spoon. 4-6 servings.