Manhattan Clam Chowder(From 1975 Edition) - cooking recipe

Ingredients

36 clams or 2 (7 3/4 oz.) cans minced clams
3 slices salt pork, diced
1 1/2 c. chopped onions
1 c. diced celery
1 c. chopped green pepper
2 c. boiling water
2 c. bottled or fresh clam juice
1 (20 oz.) can tomatoes
2 c. peeled, diced potatoes
1/4 tsp. ground pepper
1/2 tsp. thyme
1 Tbsp. cornstarch
2 Tbsp. cold water

Preparation

If fresh clams are used, scrub and open them.
Chop or grind clams, reserving the juice.
If canned clams are used, drain, reserving juice.