Manhattan Clam Chowder - cooking recipe

Ingredients

1 pt. shucked clams, chopped or 2 (6 1/2 oz.) cans minced clams
2 to 3 slices bacon, cut up
1 c. finely chopped celery
1 c. chopped onion
1 (16 oz.) can tomatoes, cut up
2 medium potatoes, peeled and diced
1/2 c. finely chopped carrots
1/2 tsp. dried thyme, crushed

Preparation

Drain clams, reserving liquid.
Add enough water to liquid to measure 3 cups.
In a large saucepan, partially cook the bacon. Stir in celery and onion. Cook until celery and onion are tender. Stir in liquid mixture, undrained tomatoes, potatoes, carrots, thyme, 1 teaspoon salt and 1/8 teaspoon pepper.
Bring to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until vegetables are tender.
Mash slightly to thicken. Stir in clams; heat through.
Serves 4.