Manhattan Clam Chowder

Directions

1. 1
   Cut bacon in small pieces; fry in large kettle until almost crisp.
2. 2
   Chop peeled onions very fine; toss in and cook until limp. Add finely diced carrots, celery and chopped parsley.
3. 3
   Cook over low heat for 5 minutes.
4. 4
   Stir occasionally.
5. 5
   Drain tomatoes; put liquid in measuring cup.
6. 6
   Toss tomatoes in with vegetable mixture.
7. 7
   Drain clams and add clam juice to tomato liquid.
8. 8
   Add enough water to make 1 1/2 pints of juice.
9. 9
   Pour into kettle and season with salt, peppercorns, bay leaf and thyme.
10. 10
    Cook to a boil; reduce heat.
11. 11
    Cover and cook gently 45 minutes.
12. 12
    Toss in fine potatoes; cover and cook 20 minutes longer.
13. 13
    Add chopped clams; cook slowly, uncovered, for 15 minutes.
14. 14
    Makes about 3 quarts.