Manhattan Clam Chowder - cooking recipe

Ingredients

3 (4 1/4 oz.) cans minced clams (and juice)
2 Tbsp. chopped parsley
2 tsp. salt
1 bay leaf
1 tsp. dried basil
1 c. diced onion
1 c. diced celery
5 slices bacon, diced and fried crisp
1 qt. canned tomatoes
4 black peppercorns
1 tsp. dried thyme
3 large potatoes, diced
1 c. diced carrots

Preparation

In kettle, cook bacon until crisp.
Add onion and cook until tender.
Add carrots, celery and parsley. Cook 5 minutes longer, stirring once in awhile.
Add tomatoes and liquid. Add spices and bring to a boil.
Mash the potatoes and add water to make 2 quarts of liquid.
Reduce heat.
Cover and simmer for 45 minutes.
Add potatoes and cook an additional 20 minutes. Add diced clams and juice.
Replace cover and steep for 5 to 10 minutes.