Clam Chowder, Boston Style Recipe ingredients

• 24 clams, washed
• 1 cup celery, washed, cut in small pieces
• ½ cup salt pork or bacon, cut in pieces
• 1 cup potatoes, peeled, diced
• 3 onions, peeled, chopped
• 1 tomato, chopped
• 1 red pepper, seeded, cut in small pieces
• 2 green peppers, seeded, cut in small pieces
• ¾ pint water
• 1 cup milk, scalded
• seasonings to taste, including thyme and bay leaves

To prepare this Clam Chowder, Boston Style Recipe, first put clams in a kettle. Cover. Let cook until they are open. Remove clams from the shells and chop them. Strain clam juice through a cheese cloth. Put salt pork or bacon in a kettle with the onions. Fry gently until light brown and add clams, celery, potatoes, green and red peppers, tomato, water, clam juice and seasonings. Cover and let cook for about 30 minutes. Add the scalded milk. Then serve.