Manhattan Clam Chowder

By Suemeg

Ingredients

• 5 slices bacon
• 1 cup chopped onions
• 1 cup chopped celery
• 1/4 cup finely chopped green pepper
• 2 cups low-sodium chicken broth
• 1 cup water
• 2 cups diced red or yukon gold potatoes
• 1 cup diced carrots
• 1 tbsp. chopped fresh parsley(dried if fresh not available)
• 1 tsp. salt
• 1/2 tsp. thyme leaves, crushed
• 1/8 tsp. black pepper
• 2 can minced clams, drained, reserving liquid
• 2 foil packs of baby clams, drained, reserving liquid
• 16 oz. can(2 cups) diced tomatoes, undrained
• 1 bay leaf

Details

Servings 6

Preparation

Step 1

In large saucepan, cook bacon until crisp. Remove bacon from saucepan; drain, reserving 2 tbsp. drippings in saucepan. Crumble bacon and set aside.

Saute onions, celery and green pepper in reserved drippings until tender. Add chicken broth, water, potatoes,carrots, parsley,thyme, salt, pepper, reserved liquid from clams, tomatoes and bay leaf. Bring to a boil. Reduce heat; cover and smmer 25 to 35 minutes or until vegetables are tender. Remove bay leaf. Stir in clams. Heat gently, stirring gently. Do not boil. Remove from heat.

Serve into soup bowls, garnishing each serving with crumbled bacon.

Yield 6 (1 1/2 cup) servings