Manhattan Clam Chowder(Serves 6)

In a large skillet, cook the salt pork or bacon until brown and crisp; drain most of the fat.

Add the chopped onion and sliced celery; saute until golden.

Add the diced green pepper, carrots and potatoes with salt, pepper, bay leaf, thyme, water and tomatoes.

Cover and simmer gently until vegetables are tender. Add chopped clams and juice; cook for 5 minutes.

Serve hot.