Bill Johnston's Manhattan Clam Chowder Recipe

36 large chowder clams (quahogs) OR:
2 cans (7-8 oz. ea.) minced clams
1/2 stick sweet butter
1 c. diced onion
1-1/2 c. diced potatoes
1 c. diced celery
3/4 c. diced carrots
3/4 c. diced green pepper
1 can (2 lb. 3 oz) Italian-style plum
tomatoes, drained
1-1/2 tsp. leaf thyme (crumbled)
1/4 tsp. white pepper
1/9 tsp. curry powder

Shuck fresh clams; reserve broth; chop clams coarsely. If using canned clams, drain and reserve broth. Broth from clams should measure 2 cups. If not, add water or bottled clam broth.
Melt sweet butter in a large saucepan. Saute onions until lightly browned.
Add remaining ingredients and extra water, if needed, to cover vegetables. Bring to boil; lower heat; cover and simmer 30 minutes or just until vegetables are tender.
Add fresh (or canned) clams; turn off heat; cover and let stand 2 minutes or just until clams are thoroughly hot. Serve with warm buttered pilot crackers if you wish.