Another Manhattan Clam Chowder
|Salt pork||1⁄4 Pound|
|Green pepper||1⁄2 Small|
|Tomatoes/3 cups canned tomatoes||3|
|Boiling water||2 Cup (32 tbs)|
|Cold water||4 Cup (64 tbs)|
|Chopped chives||1⁄2 Tablespoon|
|Chopped parsley||1⁄2 Tablespoon|
|Shucked clams and liquor||1 Quart|
Dice salt pork.
Fry lightly in deep kettle.
Reduce heat, and add potatoes, onion, leeks, celery, green pepper, bay leaf and thyme.
Dip 3 tomatoes in boiling water, then quickly in cold water; peel, seed and chop.
Add to kettle with 4 cups cold water.
Drain liquor from clams, add it to pot and season lightly with salt and pepper.
Cover kettle; bring to boil over high heat.
Reduce heat, and simmer 30 minutes.
Meanwhile, in wooden bowl, finely chop clams.
Add to kettle, and poach over medium heat 4 minutes.
Stir in chives and parsley.
Serve at once with toasted and buttered sea toast crackers or New England pilot crackers.