Instructions: In a Dutch Oven on top of the stove, cook the diced salt pork until brown and crisp. Add the chopped onions and celery and saute until golden. Add the diced green pepper, carrots, and potatoes, salt, pepper, bay leaf, thyme, water and tomatoes. Cover and simmer gently until vegetables are tender (about 1 hour). Add chopped clams and juice and cook 5 minutes more.

Serve steaming hot with crusty French bread.

Serves 6 or more.

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