Clam Chowder

Directions

1. 1
   Place the clams and 4 cups of water in a large saucepan.
2. 2
   Cover and cook over high heat for 10 minutes, or until the clams have opened.
3. 3
   Drain, reserving the liquid.
4. 4
   Remove the clams from their shells, discarding the shells, and grind with a meat grinder.
5. 5
   Set aside.
6. 6
   Heat the bacon drippings in a kettle over medium heat.
7. 7
   Add the potatoes, onion, celery, tomatoes, sugar and the reserved clam liquid.
8. 8
   Stew for about 40 minutes, or until the vegetables are soft.
9. 9
   Add the clams and season with freshly ground pepper to taste.
10. 10
    Simmer over low heat for 15 to 20 more minutes.
11. 11
    Serve with crackers or toast.