Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 2 (6 1/2 oz.) cans minced clams; 3 slices bacon, cut up fine; 1 c. finely chopped celery; 1 c. finely chopped onion; 1 (16 oz.) can tomatoes; 2 medium potatoes, peeled and chopped; 1/2 c. chopped carrots; 2 tsp. thyme; 1 tsp. salt; 1/2 tsp. pepper

10 ingredients

10 steps

Ingredients

2 (6 1/2 oz.) cans minced clams
3 slices bacon, cut up fine
1 c. finely chopped celery
1 c. finely chopped onion
1 (16 oz.) can tomatoes
2 medium potatoes, peeled and chopped
1/2 c. chopped carrots
2 tsp. thyme
1 tsp. salt
1/2 tsp. pepper

Directions

1

Drain clams and reserve liquid.
2

Add enough water to liquid to measure 3 cups.
3

Partially cook bacon; add celery and onion.
4

Cook and stir until vegetables are tender.
5

Cut up tomatoes.
6

Stir in clam juice and water, undrained chopped tomatoes, potatoes, carrots and seasonings.
7

Boil and them reduce heat and simmer 30 minutes.
8

Mash vegetables slightly.
9

Add clams.
10

Turn into covered casserole and refrigerate 3 to 24 hours before serving.