Manhatten Clam Chowder (Mine)

By anthonygregorio126

Clam Chowder

Ingredients

• 3 slices bacon crisp, Chopped fine
• 2 medium onions , Chopped fine
• 2 carrots , Chopped fine
• 3 stalks celery hearts, Chopped fine
• 1 13 oz can tomato, Diced
• 2 cans minced clams
• 2 jars clam juice
• 3-4 cups Potatoes, Cubed
• Fresh Parsley
• Couple dashes Tabasco sauce
• Salt & Pepper
• Old Bay
• Thyme
• Basil

Preparation

Step 1

•Fry bacon in a large saucepan or kettle until almost crisp.

•Toss in onions and cook until they take on color.

•Next, stir in carrots, celery and parsley and cook over low heat for about 8 minutes.

•Drain tomatoes, reserving liquid. Add pulp to saucepan.

•Drain clams, mixing the liquid with the tomato liquid. Add clam juice and enough water as needed to make 1 1/2 quarts of liquid and pour into saucepan.

•Season with salt, pepper, thyme, bay leaf, and cook to a boil. Reduce heat and simmer gently for 40 minutes.

•Add potatoes, cover and cook about 20 minutes. Finally, add clams (chopped), a couple shots of Tabasco and simmer 15 minutes longer.

6-8 Servings