Lightly scald four medium-sized tomatoes, peel and dice add them to the preparation. (shortcut: if you don't have fresh, add a can).
Open and place in a bowl twenty-four medium-sized ipswitch clams.
Pour into another bowl half of their juice.
On a wooden board, cut each clam into four equal pieces, and immediately plunge them into the stockpot adding 1/2 the juice and the bottle of clam juice.
**Due to the processing of clams now even for fresh clams, alot of their natural flavor is processed out of them from the cleansing process.
(For the shortcut: Add the 2 cans of minced clams not drained and the bottle of clam juice to the pot)