1 dozen large hard clams, chopped, an; d juice
1/4 lb salt pork, chopped (**or bacon)
1 onion, chopped
1 cup cubed potatoes
1 carrot, sliced
16 oz can tomatoes
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
2 cup hot water (**clam juice makes it be; tter)
1 teaspoon thyme
Brown pork: add onion and, when yellow, add potatoes, carrots, canned whole tomatoes and salt, pepper and water. Boil until potatoes and carrots are done. Add clams, thyme, and juice. Serves 6.
**My notes: I use celery too sometimes. The amounts don't really matter. I use lots of my home canned tomatoes, sometimes even fresh. The tomatoes and thyme along with lots of clams are what makes it taste right.
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