1/2 pound salt pork, froze for 1 hour, rind removed, diced medium
5 large onions, peeled and quartered
2 lb. carrots, pared lightly and cut into 1-inch pieces
1/2 bunch celery, cut into 1-inch pieces
about 4 large white potatoes, peeled and cut into 1-inch pieces
18 or so large chowder clams (or a bag of littleneck clams)
2 cans minced clams and the juices
1 bottle clam juice
1 bunch parsley, stems removed
3 tbsp. of thyme
salt (correct this at the very end because you don't know the salinity of the salt pork or the clams)
1 tsp. oregano
2 tsp. fresh ground black pepper
1 tsp. red pepper flakes (or 1/2 tsp. cayenne pepper)

Freeze the salt pork and then remove the rind, dice medium fine. Freezing just makes it so much easier to dice. Add to a large kettle over medium heat and sauté until golden brown.

In a food processor place the onions and allow for a medium ground product, add this to the salt pork and cook slowly for 15 minutes.

Add the potatoes, carrots, celery, and process to a very coarse grind. Be careful, don't pulsate to a fine product, coarse is much better. Add this to the kettle with the clam juice, minced clams, thyme, pepper and simmer for 30 minutes.

In the meantime you can place the large chowder clams in a pot with a tight fitting lid, add 1 cup of water, bring to a boil and then cook until the clams open.

Note: an unopened clam should not be used, please discard.

Place the clams in the processor and again a coarse grind, add to the kettle with the juices. Now you can adjust the amount of salt, I usually add a bit more as well as a little extra red pepper or cayenne, I am a little daring and like "spicy" foods.

If you are using a "bag" (usually 2 dozen) of little neck clams add these after they have been rinsed off the last 15 minutes of cooking. With each serving be sure that each bowl gets about 4 clams with the shells.

You can freeze this also in individual serving containers as I do and place in the freezer. I volunteer at school many times and bring along a container of this frozen. By the time lunch time rolls around, it has defrosted somewhat before putting it in the microwave. In fact, anytime I bring something liquid for lunch with rare exception I always freeze it first, then I don't worry about an "oops", it spilled.

You will really enjoy this soup, bring along a piece of Italian or French bread and you have a great meal, in fact you may be the envy of others in the teachers lounge at lunch.

Submitted by: Mr. Ed Smith