Recipe of the Month – August 2025

Ingredients

• ½ pound salt pork, diced
• ½ pound salt pork, diced
• 2 stalks celery, diced
• ½ medium bell pepper, diced
• 1 15-ounce can crushed tomatoes
• 1 15-ounce can tomato puree
• 1 pound potatoes, diced
• 1 teaspoon Italian seasoning
• 1 teaspoon marjoram
• 2 bay leaves
• Clam juice in a can or bottle, about 2 cups
• 1 pound frozen or canned clams, chopped and drained
• 2 or 3 datil peppers, diced
• Salt to taste

Directions

• In a large skillet, fry diced salt pork until browned. Add onion, celery, and bell pepper. Cook vegetables until tender.
• Add crushed tomatoes and tomato puree and continue cooking on low heat.
• Meanwhile, in a soup pot, boil potatoes until ¾ done. Drain the potatoes, then stir in the salt pork/vegetable mixture, dry seasonings, and clam juice. The amount of clam juice used depends on the desired consistency.
• Add clams and diced datil peppers. Cook until the liquid and clams are heated through.