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Ingredients

• 4 oz salt pork (diced)
• 1 onion (finely chopped)
• 1/4 c diced celery
• 3 potatoes (diced)
• 1 c clam juice
• 1 c water
• 1/4 tsp ground thyme
• 2 c milk
• 2 c light cream
• 4 dozen large clams

Directions

Brown salt pork and remove from Dutch oven. In rendered fat, sauté onions and celery until tender. Add potatoes, clam juice, water, thyme, and salt and pepper to taste. Simmer uncovered until potatoes are tender. Stir in milk, cream, and clams. Heat through, but do not boil.

Submitted by: Campfire Cafe Cookbook (TM)