Manhattan Clam Chowder

By Chicky

Ingredients

• 1 Quart shucked chowder clams plus
• their liquid
• 1/2 Pound bacon, cut into 1/4-inch
• pieces
• 3 Medium onions finely, chopped
• 1 Small green pepper, finely chopped
• 2 Cups peeled, seeded and chopped
• tomatoes or a 1lb. 12oz. can
• chopped tomatoes, juice reserved
• 3 Medium potatoes, diced
• 4 Carrot, diced
• 2 Stalks celery, diced
• 11/2 Quarts water
• 1 Teaspoon dried thyme
• 1 Bay leaf
• Salt and freshly ground black pepper - to taste

Details

Servings 6

Preparation

Step 1

Drain off the shucked clam liquid and reserve. Chop the clams finely and set aside. Cook the bacon in a heavy soup kettle until almost crisp, remove with a slotted spoon and reserve. Add the onions and green pepper to thhe hot bacon fat and saute until the onions are pale gold. Add the tomatoes and their juices, potatoes carrots celery and 11/2 quarts of water. Season with salt (cautiously, since clams can be salty) and pepper to taste. Add the thyme and bay leaf, bring to boil. Lower the heat and simmer gently, uncovered, for about 40 minutes or until the potatoes are tender.

Add clams and their juices, cover and simmer 20 minutes longer.

Correct seasoning and add reserved bacon, and serve.