New York, New York Clam Chowder

By carvalhohm2

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 medium-sized carrots, chopped
• 5 medium-sized potatoes, peeled and diced
• 2 cans (14 1/2 ounces each) diced tomatoes, undrained
• 2 cans (10 ounces each) baby clams, undrained
• 1 bottle (8 ounces) clam juice
• 2 tablespoons real bacon bits
• 1 teaspoon dried thyme

Preparation

Step 1

In a 6-quart soup pot, heat the oil over medium-high heat until hot but not smoking. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, or until the onions are tender, stirring frequently. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 50 to 55 minutes, or until the potatoes are fork-tender.