• Servings: 6
• Time Cook: 1h 40m
• Time Prep: 1h

• 1/4 teaspoon white pepper
• 36 large chowder clams(quahogs) or 2 cans
• (7to8 oz each) minced clams
• 1/4 c (1/2stick) sweet butter
• 1 large onion, diced,(1cup)
• 1-1/2 cups diced potatoes (2 medium-size)
• 1 cup diced celery
• 3/4 cup diced carrots (2 medium-size)
• 1/4 cup green pepper
• 1 can (2 pounds,3 oz) Italian-style plum tomatoes, drained
• 1-1/2 teaspoon leaf thyme, crumbled
• 1/8 teaspoon curry powder

1. Shuck fresh clams, reserve broth; chops clams coarsely. If using canned clams drain and reserve broth. Broth from clams should
measure 2 cups; if not, add water or bottled clam broth.

2. Melt butter in a large sauce pan. Saute onions until lightly browned.

3. Add remaining ingredients and extra water, if needed, to cover vegetables. Bring to boil; lower heat; cover and simmer 30 minutes, or just until vegetables are tender.

4. Add fresh or canned clams; turn off heat; cover and let stand 2 minutes or just until clams are thoroughly hot,

original import