Manhattan Clam Chowder Recipe

Chop the salt pork and onion very fine. Saute very slowly. Remove and reserve the cracklings. Add the minced onions. Stir and cook slowly for about 5 minutes. Sift the flour over them and stir in until blended. Strain the juice from the canned clams. Add water to make 3 cups (for an 8 cup serving - adjust amount for other quantities). Stir this liquid into the floured mixture and heat. Pare and dice the potatoes. Remove seeds and membranes from the green peppers and dice. Peel the tomatoes Add the potatoes, tomatoes, green pepper bay leaf and catsup. Cover and simmer until the potatoes are done but still firm. Add the cracklings and the minced clams. Add the butter. Simmer 3 more minutes. Season to taste and serve with oyster crackers.