Scrub clams under cold running water to remove any grit and sand from shells. Discard any clams that don’t close when squeezed.

Bring 6 cups of water to a boil and add clams and cover pot.  Cook over medium high heat 7-9 minutes. If any clams don’t open, discard. Remove clams from broth once they pop open and transfer to a sheet tray or large bowl. Reserve the broth. Strain broth through a fine sieve and a coffee filter or cheese cloth.  Strain a few times to remove all traces of sand. Hold for later in this recipe.

Remove the clams from the shells to your cutting board.  With a sharp knife, cut meat around belly, chop and reserve.  Then split the bellies lengthwise and scrape out and discard the contents.  Cut bellies and add to chopped clams. Discard shells and refrigerate chopped clams until later in this recipe.

Or simply buy 2 cups of fresh or canned chopped clams and 6 cups (48 ounces) bottled clam juice.

In a large Dutch oven or heavy bottomed pot, heat olive oil over medium heat and add salt pork. Cook until golden brown and crispy then add onion, celery, carrot, bell pepper, garlic and pepper flakes. Sauté for three minutes then add wine.

Cook to reduce wine to about ¼ cup then add diced tomatoes, canned tomatoes, bay leaf, ground pepper, parsley, thyme and potatoes.

Add the reserved clam broth. If you have less than six cups, add water to top off.

Bring to a boil then lower to a gentle simmer and cook, stirring occasionally for 25 to 30 minutes or until potatoes are almost tender. Add in tomato paste and cook for five more minutes.

Add chopped clams and remove from heat.

Taste for salt if needed then stir in butter.

Remove and discard bay leaf.

Garnish with chopped parsley and serve with oyster crackers.