Step 1: Strain clams after shucking into bowl, watching that you don't cut yourself.
Step 2: Keep liquor.
Step 3: Mince hard part of clams, keep separate.
Step 4: Chop soft part coarsely.
Step 5: In large stockpot, saute salt pork until golden brown.
Step 6: Add leeks and onion.
Step 7: Saute 5 minutes.
Step 8: Add garlic and saute for 2 minutes.
Step 9: Add the minced clams, green pepper, carrot, celery, potato, salt, saute for 2 minutes.
Step 10: Add 6 cups of water.
Step 11: Bring to a boil
Step 12: Reduce heat, cover and simmer for 10 minutes.
Step 13: Add chopped clams and clam liquor plus enough water to make 3 cups. (Use clam juice here)
Step 14: Add tomatoes, catsup, parsley, thyme, bay leaf, cloves, and pepper.
Step 15: Simmer for 20 minutes.
Step 16: Remove bay leaf and clove.
Step 17: Season to taste.
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