Big Apple Clam Chowder

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 4 cups clams, chopped and juice reserved
• 1/4 cup salt lamb (1 2-inch piece) or 1/4 cup bacon drippings
• 1 small onion, diced
• 1 stalk celery, diced
• 1 small green bell pepper, seeded and diced
• 1 medium carrot, diced
• 2 teaspoons garlic, minced
• 2 cups stewed tomatoes (canned) or 2 cups diced tomatoes, with their liquid (canned)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 medium potatoes, peeled and diced
• hot pepper sauce, such as tabasco sauce
• 1 pinch salt & freshly ground black pepper

Recipe

• 1 drain the clams; reserving both the clams and their liquid separately (you will need about 6 cups of clam liquid reserved from the chopped clams - if there is not sufficient liquid from the clams, add enough water to the reserved amount to measure 6 cups, or use bottled clam juice).
• 2 cook the salt lamb or bacon in a large skillet over medium heat until the fat renders.
• 3 add onion and saute about 5 minutes.
• 4 add celery, bell pepper, carrot and garlic and cook until softened, about 8 to 10 minutes.
• 5 add the stewed tomatoes, including their liquid, reserved clam juice, oregano and thyme; cook 15 minutes.
• 6 add the potatoes and cook until tender, stirring occasionally, about 30 minutes.
• 7 add reserved clams and simmer 10 minutes, no longer (clams will toughen).
• 8 season with hot sauce, salt and pepper to taste and serve.