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1
In a 5-quart pot, combine the clams and 6 cups of cold water.
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2
Cover and place over high heat.
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3
When the water begins to boil, uncover the pot and boil the clams until they open, 2 to 3 minutes.
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4
Remove the clams from their shells.
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5
Set aside in a large bowl.
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6
Strain the broth through a sieve lined with a few layers of cheesecloth or a tightly woven cloth napkin.
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7
Leave behind any sand that may have settled in the pot.
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8
You should have slightly less than 8 cups of liquid.
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9
Set aside.
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10
Rinse out the 5-quart pot and dry it.
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11
Put the bacon or salt pork in the pot and cook over medium-low heat until some of the fat has rendered and the meat has lost its raw color.
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12
Add the diced onion, carrot, celery, and green pepper.
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13
Toss well, then cook over medium heat until the vegetables are well wilted, 10 to 12 minutes.
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14
Add the potatoes and the reserved and strained clam broth.
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15
Bring to a boil, then adjust heat so broth just simmers.
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16
Cook until the potatoes are tender, about 15 minutes.
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17
Add the chopped tomatoes, the thyme, and the bay leaf.
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18
Continue to simmer another 30 minutes or so, until the vegetables are very tender.
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19
Meanwhile, push the clams through the medium blade of a meat grinder, or finely chop them in a food processor.
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20
When the chowder has cooked for half an hour, add the clams, then shut off the heat.
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21
Add freshly ground pepper to taste.
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22
Correct the saltthe chowder may not need any because clams are salty, and the tomatoes have salt, but usually it does.
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23
The chowder is much better when it is allowed to stand for several hours, or refrigerated overnight, then gently reheated just to the simmering point.
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24
Serve very hot.
