---------- Recipe via Meal-Master (tm) v8.04
  
       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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