Manhattan Clam Chowder

• 3 to 4 ounces diced salt pork or bacon, diced
• 2 large onions, chopped
• 1 carrot, diced
• 1 cup chopped celery
• 1 green bell pepper, chopped
• 1 can (14.5 ounces) tomatoes
• 3 1/2 cups water
• dash thyme
• salt and pepper
• 2 cans (6 1/2 ounces each) minced clams, with juice

Brown salt pork in skillet; remove cracklings from drippings. Brown onions, carrot, celery and green pepper lightly in the fat. Add tomatoes, water, and seasonings. Cook for 10 to 15 minutes. Add clams and simmer until tender. Serves 4 to 6.