In a Dutch Oven on top of the stove, cook the diced salt pork until brown and crisp. Add the chopped onions and celery and saute until golden. Add the diced green pepper, carrots, and potatoes, salt, pepper, bay leaf, thyme, water and tomatoes. Cover and simmer gently until vegetables are tender

This is a recipe for the "other" Clam Chowder...the one that's red, not white. As an accompaniment to so many dinners, it prevails over the white, creamy clam chowder.

Great on a cold winter night. This recipe makes a lot so I usually freeze the leftovers.

In a large pot, melt the butter over medium heat. Add the minced garlic and saute for 30 seconds.

It's tempting to add the tomatoes early on in this recipe, but don't do it. They'll cause the potatoes to form a "skin", for lack of a better description-that prevents them from releasing their starch. As in most chowders, the light thickening from the potato's natural

Melt butter in saucepan. Add onion, green pepper and celery; cook until onion is transparent. Meanwhile, cook potatoes in water to cover for 5 minutes. Measure potato water and add boiling water to make 2 cups. Add potatoes and water to pan. Add tomatoes and liquid from clams, bring to boil. Simmer