Ingredients: 3 Or 4 ribs of celery chopped 6 large Fresh tomatoes -- skins removed -- chopped Peeled and diced 1 pound Potatoes ( about 2 ) 2 tablespoons Curry powder 2 cups Flour 4 Onions chopped 2 tablespoons Thyme 3 Dozen steamed chopped clams With its broth 7 cups Fish stock or 8 tsp Clam base reconstituted In 7 cups water 12 ounces Catsup Roux: 2 cups Bacon grease

Recipe Info Category: Seafood Rating: 5 Contributor: C. Kirk

Place everything in a large pot except the clams, roux and curry powder.

Simmer until vegetables are just tender.Meanwhile make a roux by cooking bacon fat and flour in a saucepan for several minutes.When vegetables are tender, add clams and as much or as little roux as you want to make the soup as thick as you like. Simmer a few minutes longer and stir in the curry and salt and pepper to taste.