Manhattan Clam Chowder - cooking recipe

Ingredients

8 to 10 slices bacon
3 qt. diced white potatoes
1 qt. diced carrots
3 c. diced celery
3 c. chopped onion
1 qt. canned tomatoes
1 tsp. dried parsley
1 1/2 qt. chopped clams
1 qt. clam juice

Preparation

Fry bacon in pot that you make your chowder in.
Crumble bacon in pot.
Put all ingredients, except clams and clam juice, in pot with bacon and cover with water (just so you can see it).
Cook until vegetables are done.
Add clams and clam juice to cooked vegetables and cook for 30 minutes.
Add salt and pepper to taste. Makes 12 quarts.
Can be used immediately or freezes well.