2 c. diced potatoes
1 (32-oz.) can or 40 top neck clams
1/2 lb. salt pork, cut into very small cubes, about 1/4 inch
1/2 c. chopped celery
1/2 c. chopped onions
1 tsp. coarse to cracked ground pepper
1/2 tsp. salt
1/4 tsp. thyme
1 bay leaf
6 tsp. (there or about) fresh parsley

Drain clams, reserving liquid. Combine clam liquid, celery, potatoes,
onions, pepper, thyme, bay leaf and salt port in a large stock pot.
Make sure all of this is covered with about 3 inches of liquid, if not
add water until it is. If you are using fresh clams, chop them up (not
too fine, about the same as the salt pork), the canned clams will
probably already be chopped. Add the clams to the stock pot and heat
just until hot and serve, do not over cook or the clams will be tough.
Garnish each serving with about 1 teaspoon fresh chopped parsley (if
you don’t have fresh parsley, don’t worry, it will be good without
it.) Makes about 6 servings. Serve with crackers or a hard, crusty
bread.