2 cans minced clams or 2 dozen raw fresh clams, chopped finely
2 med. onions
1/2 c. diced celery
1 can stewed tomatoes, mashed
Dash of salt, pepper, sweet marjoram, thyme
Pinch of sugar and parsley
1/3 stick butter
Ketchup for coloring
2 potatoes, diced
1/8 c. flour; optional

Drain clam juice from clam (either canned or raw); make a ratio or 1/3 part clam juice to 2/3 part water; add clams, celery, onions, stewed tomatoes; add all spices and butter; add ketchup for coloring; bring to a boil them simmer for 1 to 1 1/2 hours; add diced potatoes, simmer until potatoes are cooked.

OPTIONAL: If you wish clam chowder to be thickened, make a paste with 1/8 cup flour and water. After soup is cooled, gradually stir in paste. Cook a little longer.