2 dozen hard shell clams
1/2 cup chopped green pepper
1/2 cup diced pared carrots
1/4 cup chopped celery
3 cups diced pared potatoes [ 1/2 inch pinches ]
1/2 cup thinly sliced leeks
1 can [ 16 oz ] whole peeled tomatoes, undrained
2 bottles [ 1 pt siz?e] clam juice - 4 cups
1 can [16 oz] whole peeled tomatoes, undrained
Teaspoon dried thyme leaves
1 clove garlic, finely chopped
1/3 cup chopped parsley
1/4 teaspoon pepper
1/2 cup finely chopped onion
2 cups boiling water
2 teaspoons salt
1 bay leaf
1/3 cup catsup
1tablespoon butter or margarine
1 tablespoon flour
2 bottles [1-ptsize] clam
Add garlic, onion, and leek; cook until tender, about 5 minutes.
Add green pepper, carrot, celery, potatoes, salt, boiling water and clam juice. Cover and bring to boiling.
2- Separate necks from soft parts of clams; chop necks coarsely and add to vegetable mixture.
Reserve soft parts of clams.
Cover kettle and simmer gently, about 20 minutes, until potatoes are just tender.
3- Add tomatoes, thyme, pepper, parsley, bay, leaf, catsup and reserved clams.
4- Melt butter in small saucepan; stir in flour.
Remove from heat and add a little hot mixture; blend until smooth.
Add to rest of hot mixture, stirring to blend.
Cover ans simmer 15 to 20 minutes.
Makes 8 to 10 servings
