Instructions: * Note 1: Use potatoes such as Yukon gold, Maine, PEI, or other all-purpose potatoes.

* Note 2: Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams.

One additional hint: If you freeze the bacon and salt pork before making the chowders, they will be easier to cut.

For the Clam Broth: Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Dont wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes.

While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready. As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled. Keep refrigerated for up to 3 days or frozen for up to 2 months.

Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use. (

Makes about 1 quart broth and 2 cups clam meat)

Remove rind from bacon and cut into 1/3-inch dice. Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.

Add the olive oil and garlic, and cook for 30 seconds. Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.

Add the potatoes and clam broth. The broth should just barely cover the potatoes; if it doesnt, add enough water to cover. Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasnt thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.

Add the tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.

When ready to serve, reheat the chowder over low heat; dont let it boil. Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.

This recipe yields 13 cups.

Yield: 13 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.