Aunt Hannah's Clam ChowderThis recipe for Clam Chowder is from my Aunt Hannah
Instructions:1 lb. Salt pork, diced.
Saute until fat is clear and pork is crisp
Dice 4 large onions and sauté in the above until onions are translucent
Add large can of tomatoes and 5 lbs of potatoes, cut small so they will cook quickly. Cover with sufficient hot water to cook potatoes quickly and mash them in the water. Add 2 large boffles of clam broth and 1 can of tomato soup. Rinse out can with a little hot water.
Add pinch of curry powder and whole thyme to taste. Do the same for salt and pepper.
Cook slowly on low heat and keep stirring so it won't burn. Add oni enough hot water at a time to keep from getting too thick and sticking.
After long cooking, add 5 lbs cubed potatoes. Cook until tender. Add 2 more bottles clam broth.
After potatoes are cooked, add 2 large cans of diced clams (or 4 small ones). Dont cook too long after clams are added because they will get tough. Just a few minutes will do the job.
Let cool and fill containers for freezing.