BEEFMAN MANHATTAN CLAM CHOWDER

By Beefman-2

RED CLAM CHOWDER

Ingredients

• 12 SLICES BACON
• 2 -28 OZ CLAM WITH JUICE ( 14 OZ JUICE, 14 OZ CLAMS )
• 3 CUP ONIONS, DICED
• 2 CUP GREEN PEPPER DICED
• 3 CUP CARROTS DICED
• 3 CUP CELERY DICED
• 1 ( 56 OZ ) CAN CRUSHED TOMATOES
• 2 BAY LEAF
• 2 TSP THYME
• 2 TSP GROUND PEPPER
• 8 POTATOES DICED
• 1 CUP PARSLEY

Preparation

Step 1

IN A CROCK POT ADD IN POTATOES, COVER WITH CLAM JUICE, TURN ON HIGH COOK TILL TENDER.

FRY THE BACON TILL CRISPY, REMOVE AND SET ASIDE.

ADD IN ONIONS INTO THE BACON GREASE SAUTÉ TILL TRANSLUCENT, ADD TO POTATOES.

ADD IN GREEN PEPPER, CELERY, CARROTS, CLAMS, TOMATOES MIX THROUGHLY

ADD IN THYME, PEPPER, BAY LEAF, PARSLEY