Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 8 to 10 slices bacon; 3 qt. diced white potatoes; 1 qt. diced carrots; 3 c. diced celery; 3 c. chopped onion; 1 qt. canned tomatoes; 1 tsp. dried parsley; 1 1/2 qt. chopped clams; 1 qt. clam juice

9 ingredients

7 steps

Ingredients

8 to 10 slices bacon
3 qt. diced white potatoes
1 qt. diced carrots
3 c. diced celery
3 c. chopped onion
1 qt. canned tomatoes
1 tsp. dried parsley
1 1/2 qt. chopped clams
1 qt. clam juice

Directions

1

Fry bacon in pot that you make your chowder in.
2

Crumble bacon in pot.
3

Put all ingredients, except clams and clam juice, in pot with bacon and cover with water (just so you can see it).
4

Cook until vegetables are done.
5

Add clams and clam juice to cooked vegetables and cook for 30 minutes.
6

Add salt and pepper to taste. Makes 12 quarts.
7

Can be used immediately or freezes well.