1 Dozen large hard clams, -chopped, and juice 1/4 lb Salt pork, chopped (**or -bacon) 1 Onion, chopped 1 c Cubed potatoes 1 Carrot, sliced 16 oz Can tomatoes 1/2 ts Salt (optional) 1/4 ts Pepper 2 c Hot water (**clam juice -makes it better) 1 t Thyme Brown pork: add onion and, when yellow, add potatoes, carrots, canned whole tomatoes and salt, pepper and water. Boil until potatoes and carrots are done. Add clams, thyme, and juice. Serves 6. **My notes: I use celery too sometimes. The amounts don't really matter. I use lots of my home canned tomatoes, sometimes even fresh. The tomatoes and thyme along with lots of clams are what makes it taste right. From: Catch 'em and Cook 'em Shared By: Pat Stockett