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Manhattan Clam Chowder

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      Title: MANHATTAN CLAM CHOWDER
 Categories: Soups, Pork
      Yield: 10 Servings
 
     24 ea Fresh cherrystone or chowder
      4 c  Water
    1/4 lb Salt pork, diced
      2 ea Onions, finely chopped
  1 1/2 c  Chopped celery
      4 ea Potatoes, peeled and diced
      3 c  Tomato juice
      1 ts Salt
    1/4 ts Freshly ground pepper
    1/2 ts Thyme
 
  Fat grams    per serving:              Approx. Cook Time: 20 Wash the
  clams well and place in a kettle with the water. Simmer until the
  shells open. Discard any clams that "do not" open.  Drain and reserve
  3 cups of the broth. Saute the salt pork until it is crisp and light
  brown. Add the onions and celery and saute until they are translucent
  but not brown. Add the potatoes, reserved clam broth, tomato juice,
  salt ans pepper. Bring to a boil, cover, and simmer for about 15
  minutes, until potatoes are barely tender.  Meanwhile, remove the
  clams from their shells and chop fine orput through a food grinder.
  Add the thyme and chopped clams to the potatoes. Cover and cook for 5
  minutes longer. SOURCE: N.Y.Times Cookbook
 
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