1/4 lb. salt pork, diced
1/2 bunch celery, diced
1 green pepper, diced
2 carrots, diced
3 c. potatoes, diced (1/2 inch)
1 1/2 doz. clams, chopped
1 pt. clam juice
1 tbsp. thyme
2 c. water
1 (28 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1/2 tsp. pepper
2 bay leaves

In large heavy skillet, cook salt pork until brown and crisp. Add onion and celery, saute until golden. Place all other ingredients (except clams and juice) in a large pot. Add salt pork, onion and celery. Cover and simmer slowly, about 2 hours, stir occasionally. Five minutes before serving, add clams and juice. Serve steaming hot!