MANHATTAN CLAM CHOWDER

By junospride

SOUP

Ingredients

• 5 Slices of Bacon diced
• 2 1/2 cup Onions diced
• 1 1/2 cup Carrots diced
• 1 cup Celery diced
• 2 tsp Parsley diced
• 5 cup Water
• 2 cup Potatoes diced
• 3 lbs canned clams (save liquid)
• 28 Oz Tomatoes
• 1 Bay leaf
• 1 1/2 tsp Salt
• 1 tsp Thyme leaves
• 1/4 tsp Pepper

Preparation

Step 1

1- In 5 qt Dutch oven over medium heat, fry Bacon until almost crisp; push to side of pan.
Add Onions and cook until tender, about 10 minutes.
Add Carrots, Celery, Parsley, cook 5 minutes.
2- Add Water, Potatoes, Clam liquid, Tomatoes with their liquid, Bay leaf, Salt, Thyme, Pepper; heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring often.
3- Add chopped Clams to vegatable mixture; gently simmer for 5 minutes. ENJOY