Rhode Island Clam Chowder McCall's Great American Recipe Card Collection, 1973

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1/4 Lb salt pork, cubed 1 Clove garlic, finely chopped 1/2 Cup onion, finely chopped 1/2 Cup leeks, thinly sliced 1/2 Cup chopped green pepper 1/2 Cup diced, pared carrots 1/2 Cup chopped celery 3 Cups diced, pared potatoes (1/2-inch pieces) 2 Tsp salt 2 Cups boiling water 2 Bottles (1-pint size) clam juice (4 cups) 12 oz. canned minced clams 1 Can (16 oz) whole peeled tomatoes, undrained 1 Tsp dried thyme leaves 1/4 Tsp pepper 1/4 Cup chopped parsley 1 Bay leaf 1/3 Cup ketchup 1 Tbsp butter or margarine 1 Tbsp flour

In 5-quart Dutch oven or heavy kettle, slowly cook salt pork until crisp. Add garlic, onion, and leek. Cook until tender, about 5 minutes. Add green pepper, carrot, celery, potatoes, salt, boiling water, and clam juice. Drain canned clams. Reserve the clams and add liquid to pot. Cover and bring to a boil. Cover kettle and simmer gently until potatoes are just tender, about 20 minutes. Add tomatoes, thyme, pepper, parsley, bay leaf, ketchup, and reserved clams. Melt butter in small saucepan. Stir in flour. Remove from heat and add a little hot mixutre. Blend until smooth. Add to rest of hot mixutre, stirring to blend. Cover and simmer 15 to 20 minutes. Yield: 8 to 10 servings.

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