Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 3 (7 1/2 oz.) cans clams (reserve 1/2 c. liquid); 5 slices bacon, diced; 1 c. finely chopped celery; 1 c. finely chopped onion; 1 (16 oz.) can tomatoes with juice; 3 c. water; dash of Tabasco sauce; 2 c. diced potatoes; 1 c. chopped carrots; 1/2 c. chopped green pepper; pepper; 1/2 tsp. salt; 1/4 tsp. thyme

13 ingredients

8 steps

Ingredients

3 (7 1/2 oz.) cans clams (reserve 1/2 c. liquid)
5 slices bacon, diced
1 c. finely chopped celery
1 c. finely chopped onion
1 (16 oz.) can tomatoes with juice
3 c. water
dash of Tabasco sauce
2 c. diced potatoes
1 c. chopped carrots
1/2 c. chopped green pepper
pepper
1/2 tsp. salt
1/4 tsp. thyme

Directions

1

Partially cook bacon; add celery and onion.
2

Simmer 10 minutes.
3

Add clam liquid, tomatoes, water, potatoes, carrots, green pepper, salt, thyme and Tabasco sauce.
4

Cover and simmer 40 to 50 minutes or until vegetables are tender.
5

Blend 2 tablespoons cold water with 2 tablespoons flour.
6

Add some of the hot liquid until blended, then add to soup.
7

Bring to a boil and simmer 5 to 8 minutes.
8

Add clams and heat through.