Manhattan Clam Chowder

TinyArtist

Manhattan Clam Chowder

2 oz (50 g) salt pork, cut into 1/4-inch (5 mm) dice
3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups, 750 ml) or 2 cups (500 ml) canned chopped clams
2 cups (500 ml) water
1 cup (250 ml) clam liquor reserved from the fresh clams, or bottled clam juice
6 tomatoes, peeled, seeded, and chopped
2 potatoes, peeled and cut into 1/2-inch (1 cm) dice
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 green bell pepper (capsicum), chopped
1/4 cup (60 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

Brown the salt pork in a skillet over moderate heat until golden. Drain on paper towels and combine with the remaining ingredients in a large saucepan. Bring to a boil over moderate heat, reduce the heat and simmer covered for 2 hours. The taste improves if refrigerated overnight. Serves 4 to 6.