Manhattan Clam Chowder

Step 1

Drain the clams; reserve both the clams and their liquid. You will need about 6 cups of clam liquid reserved from the chopped clams; if there is not sufficient liquid from the clams, add enough water to the reserved amount to measure 6 cups.

Step 2

In a large, heavy-bottomed saucepan over medium heat, heat the salt pork until the fat melts or heat the bacon drippings. Add the onion and cook, stirring occasionally, until transluscent, about 5 minutes. Add the celery, bell pepper, carrot and garlic and saute until slightly softened, 8 to 10 minutes. Add the stewed tomatoes with their juices, reserved clam liquid, oregano and thyme. Cook for about 15 minutes. Add the potatoes and continue cooking, stirring occasionally, until potatoes are just tender, about 30 minutes. Add the clams and gently simmer for 10 minutes longer. Do not overcook the clams or they will toughen. Season to taste with hot sauce, salt and pepper, then remove from the heat, ladle into bowls and serve.