24 chowder clams

1 pound salt pork

12 potatoes

12 carrots

4 onions

1 28 oz. can canned whole tomatoes

thyme or oregano to taste

salt and pepper to taste

Open clams and save juice.

Strain through a handkerchief to remove sand.

Grind the clams.

Cook everything except the ground clams in the clam juice, adding as much water as needed to cover.

After vegetables have cooked, add clams and only heat through or the clams will be tough.