Manhattan Clam Chowder - cooking recipe

Ingredients

2 Tbsp. bacon, diced
1/2 c. onion, chopped
1 c. potatoes, diced
3/4 c. carrots, diced
3/4 c. celery, diced
14 1/2 oz. can tomatoes, chopped fine and undrained
2 Tbsp. parsley, chopped
1/4 tsp. thyme leaves
1/8 tsp. pepper
16 oz. clam juice
2 (6 1/2 oz.) cans clams, chopped and undrained
6 oz. water

Preparation

In soup pot, brown bacon.
Remove bacon and most fat.
Add onion; saute until tender.
Add crumbled bacon and all other ingredients except clams.
Simmer, covered, 30 to 40 minutes.
Add clams and heat through.
Do not overcook clams; they will get tough.