Big Apple Clam Chowder

Ingredients

• 4 cups clams, chopped and juice reserved
• 1/4 cup salt pork (1 2-inch piece) or bacon drippings
• 1 small onion, diced
• 1 stalk celery, diced
• 1 small green bell pepper, seeded and diced
• 1 medium carrot, diced
• 2 teaspoons garlic, minced
• 2 cups stewed tomatoes or diced tomatoes, with their liquid (canned)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 medium potatoes, peeled and diced
• hot pepper sauce, such as Tabasco sauce
• 1 pinch salt & freshly ground black pepper

Directions

1. 1

   Drain the clams; reserving both the clams and their liquid separately (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, or use bottled clam juice).

2. 2

   Cook the salt pork or bacon in a large skillet over medium heat until the fat renders.

3. 3

   Add onion and saute about 5 minutes.

4. 4

   Add celery, bell pepper, carrot and garlic and cook until softened, about 8 to 10 minutes.

5. 5

   Add the stewed tomatoes, including their liquid, reserved clam juice, oregano and thyme; cook 15 minutes.

6. 6

   Add the potatoes and cook until tender, stirring occasionally, about 30 minutes.

7. 7

   Add reserved clams and simmer 10 minutes, no longer (clams will toughen).

8. 8

   Season with hot sauce, salt and pepper to taste and serve.