24 chowder clams
1 pound salt pork
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.