1/2 lb. cooked salt pork
1 clove garlic, chopped
1/2 c. chopped onion
1/2 c. sliced leeks
1/2 c. chopped green pepper
1/2 c. diced carrots
1/4 c. chopped celery
3 c. diced potatoes
1 bay leaf
1/2 c. catsup
1 tbsp. butter
1 tbsp. flour
2 tsp. salt
2 c. boiling water
1 pt. clam juice
2 doz. hard-shell clams
16 oz. whole peeled tomatoes
1 tsp. dried thyme leaves
1/4 tsp. pepper
1/3 c. chopped parsley

In 5 quart Dutch oven, slowly cook salt pork until crisp. Add garlic, onion and leek; cook until tender (5 minutes). Add green pepper, carrot, celery, potatoes, salt, boiling water and clam juice. Cover and bring to boil.

Separate necks from soft parts clams. Chop necks coarsely and add to vegetable mixture. Reserve soft parts of clams. Cover kettle and simmer gently (20 minutes) until potatoes are tender. Add tomatoes, thyme, pepper, parsley, bay leaf, catsup and reserved clams.

Melt butter in small saucepan, stir in flour. Remove from heat and add a little hot mixture, stirring to blend. Cover and simmer 15-20 minutes. Serves 8-10.