Manhattan Clam Chowder - cooking recipe

Ingredients

5 bacon slices, diced
2 1/2 c. diced onions
1 1/2 c. diced carrots
1 c. diced celery
2 Tbsp. chopped parsley
5 c. water
2 c. diced potatoes
3 doz. hard-shell clams, shucked, with liquid reserved
1 (28 oz.) can tomatoes
1 bay leaf
1 1/2 tsp. salt
1 tsp. thyme leaves
1/4 tsp. pepper

Preparation

Begin 1 1/2 hours ahead.
In 5-quart Dutch oven over medium heat, fry bacon until almost crisp; push to side of pan.
Add onions and cook until tender, about 10 minutes.
Add carrots, celery and parsley; cook 5 minutes.
Add water, potatoes, clam liquid, tomatoes with their liquid, bay leaf, salt, thyme and pepper; heat to boiling.
Reduce heat to low; cover and simmer 20 minutes, stirring often.
With sharp knife, chop clams; add to vegetable mixture; gently simmer soup 5 minutes longer.
Makes 8 servings, or 14 cups.