New York Clam Chowder

3 slices salt pork

1 qt. water

2 diced onions

24 large clams

4 cups diced potatoes

1 cup boiling water

2 stalks celery, diced

1 qt. canned tomatoes

1 teaspoons salt

Crackers

1/2 teaspoon pepper

Cook pork until fat flows freely, then remove pork and cook onion in fat until it turns color. Add potatoes, celery, seasonings and water. Scrub clams and steam with boiling water until shells open. Remove clams, set aside soft stomach and chop hard part finely. Cook this last with clam liqueur for 15 minutes, then strain through fine cheesecloth. Add liqueur and soft portions of clams to first mixture with tomatoes and continue cooking until potatoes are quite tender. Serve with crackers.