Manhattan Clam Chowder - cooking recipe

Ingredients

8 slices bacon, diced
1 large onion, diced finely
2 (8 1/2 oz.) cans minced clams
1 (20 oz.) can tomatoes and juice
2 medium carrots, diced
1 green pepper, diced
3 medium potatoes, diced
1 c. chopped celery
1/4 tsp. leaf thyme, crumbled
1/2 tsp. salt
black pepper to taste

Preparation

Fry bacon crisp; pour off all but 2 tablespoons of grease and saute onion.
Drain liquid from clams; set clams aside.
Add water to clam juice to make 1 quart and combine with all other ingredients except bacon bits and clams in a 4-quart saucepan; simmer together for 30 to 40 minutes, then add bacon bits and clams and simmer about 10 minutes longer.