makes about 2 quarts)

1 or 2 - 10 oz. cans of whole baby clams, and liquor
1/8 lb. salt pork (or several strips of bacon)
3 very large, ripe tomatoes, roasted
1 med-large onion (not sweet) sliced and chopped medium
1 large carrot sliced 1/8 inch wafers
1 large Idaho potato, diced 3/8 inch
1 large rib celery, sliced 1/8 inch wafers
1 tbsp. tomato paste

1 small bay leaf
1+ tsp dry parsley (1-2 tbsp. fresh, chopped is preferable)
1 tsp. dry thyme (1 tbsp. fresh, chopped is preferable)
1+ tsp. dry basil (1-2 tbsp. fresh, chopped is preferable)
5 cups water
4 tbsp. (¼ cup) flour
1 tbsp. Minor Clam Base (or two 8 oz. bottles of clam juice - in which case omit 16 oz. water.)
3-4 drops Tabasco, optional
1 tbsp. Pick-a-pepper
1 tbsp. Worcestershire

Halve the tomatoes, salt them lightly, and roast for 4 hours in 225 degree oven. When done, puree in blender, run thru a coarse sieve and discard residue. (As a relatively poor substitute, you can use a can of pureed tomatoes.)

Cut salt pork into 3 large strips (about like 3 thick bacon slices) and, in 3 quart kettle, sauté over medium-high heat till golden brown. Add chopped onion and celery, lower heat slightly, and cook several minutes until soft and light brown, scraping skillet to incorporate browned residue of pork.

Drain clams and reserve. Add liquor to the kettle. Add 2 tbsp of flour to some of the clam juice, twice, and mix well until smooth and free of lumps. Add remaining water to the kettle contents and combine all remaining ingredients (except drained clams, Worcestershire, Tabasco and Pick-a-pepper) and bring to a light simmer. Cook for 15-30 minutes to thicken the mix, allow the herbs to blend, and render the carrots and potatoes crisp tender. Remove the bay leaf and salt pork, add the clams and warm thru (do not cook them, they’ll become tough.) Add the remaining, reserved seasonings and serve with some fresh chopped parsley.

Consider embellishing with sherry, and serve with crusty French or Peasant Bread.