National Clam Chowder Day

In honor of National Clam Chowder Day, which is today, here's the recipe I'm making for dinner tonight:

12 large chowder clams (scrubbed)

5 medium eastern potatoes peeled and diced (Not Idaho or Yukon Gold)

One medium yellow onion diced

1 celery stalks diced

One small piece of salt pork diced (about two tablespoons)

20 ounces of Jersey tomatoes, peeled and crushed by hand into small pieces (or one 20 oz can of crushed tomatoes).

Fresh or dried thyme

2 bay leaves

Black pepper to taste.

Place clams into a heavy pot with two cups of water. Cover and steam until opened. Save broth. Coarsely slice the soft parts of the clams and mince the tough parts. Set aside.

Slowly render the salt pork in a heavy pot with a little oil if necessary to produce enough oil to coat the bottom of the pot. Remove salt pork when brown and crisp. Add onions and celery and cook until almost soft. Add tomatoes and clam broth along with salt pork cracklings and potatoes. Add the bay leaf and half of the thyme along with black pepper. Simmer for as long as it takes for the potatoes to become tender. This will be when the sharp corners of the potatoes become rounded and the starch begins to thicken the broth. Stir in clams, and additional thyme to taste, and heat through. Do not cook the clams any further or they will become tough. Keep warm until ready to serve or serve immediately. This will serve four persons one large bowl.