Manhattan Clam Chowder

3 cups shucked clams, chopped, or two

6½ ounce cans minced clams and one 6½-ounce can of chopped clams and one 10 ounce can whole baby clams

1 8-ounce bottle clam juice

4 ounces salt pork, diced, or 2 slices bacon, cut up

2 large boiling potatoes, peeled and cut into ½-inch dice

1 large onion, finely chopped

2 celery stalks, finely sliced

1 clove garlic, minced

¼ teaspoon thyme

1 teaspoon sal

t3 cups tomato juice

¼ teaspoon freshly ground black pepper

Drain clams, reserving liquid. Add clam juice to reserved liquid ("3 cups liquid); set aside

.In a Dutch oven fry the diced salt pork or bacon bits over medium heat, about 12 minutes, or until the pieces are crisp and lightly browned. Turn heat down when almost cooked so pieces do not burn.

Add the diced onions, garlic and thyme; cover the pan and sweat over medium-low heat until they are soft and translucent, but not browned, about 10 minutes.

Add reserved liquid, sliced celery, tomato juice, salt, pepper and potatoes to fat in Dutch oven. Bring to a boil, cover, and simmer for about fifteen minutes, until potatoes are barely tender.

Stir the clams into the potatoes. Cover and cook for five minutes longer.Makes

6 servings.

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