Manhattan Clam Chowder - cooking recipe

Ingredients

3 to 4 slices bacon or 2 Tbsp. cooking oil
1 large onion, coarsely chopped
3 medium potatoes, cubed
1 c. sliced celery
2 carrots, sliced
1 c. diced green pepper
1 (15 oz.) can stewed tomatoes, cut into small chunks
1 lb. fresh, chopped clams or 3 (6 oz.) cans chopped clams*
6 c. boiling water (part chicken broth)
2 to 3 cloves garlic, minced
1 tsp. chili powder
salt and dried thyme (more or less to taste)
chopped parsley (optional)

Preparation

*Note:
If you use canned clams, add these with liquid during last 5 minutes of soup making.