Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    hard or chowder clams
     1/2  cup           boiling water
   4      cups          cold water
   1      cup           potato cubes cut 1/2 inch s
     1/2  cup           carrot cubes cut 1/2 inch s
   1      medium        sized onion finely c
     1/4  cup           diced celery
     1/4  pound         salt pork cut fine
   1      cup           stewed or canned tomatoes
     1/2  teaspoon      thyme
     1/8  teaspoon      pepper

Preparation:

Scrub the clams well. Put into a kettle with the boiling water, cover tightly, and steam quickly until the shells are opened. Remove the clams from the shells and chop, chopping the hard part finely, leaving the soft part large. Reserve the clam liquor. In the meantime, put the potatoes, carrots and celery into a kettle with the cold water and simmer 15 minutes. Try out the pieces of pork, add the onion, and cook slowly 5 minutes. When the vegetables have cooked 15 minutes add the clams, the clam liquor, tomatoes and thyme. Cook 1 hour. Add the pork and onion and simmer 30 minutes longer. Add the pepper and more salt if necessary. Serve with pilot crackers. Note: Any desired vegetable or herb may be added.