2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams
1 cup sliced celery
2 tablespoons chopped parsley
¼ pound salt pork, diced
1 bay leaf
3 medium onions, diced
¼ teaspoon thyme
2 cups chopped tomatoes
2 medium potatoes, diced
1½ quarts water
1 cup diced raw carrots
8–10 soda crackers
Salt to taste
Pepper to taste
Strain the clam juice.
Put the clams through food chopper, using the coarse blade.
Fry pork in a heavy iron pot.
Remove pork, and sauté onions in the fat until tender and lightly browned.
Add tomatoes and cook for 5 minutes.
5 minutes
Add water, carrots, celery, and herbs.
Cover pot and gently simmer for 1½ hours.
1½ hours
Add clams, strained clam juice, and potatoes; cook until potatoes are tender.
Season with salt and pepper to taste.
Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once.
- •You can use a low-fat cut of pork to lower the fat and calories of this dish.