Manhattan Clam Chowder - cooking recipe

Ingredients

2 c. chopped onion
5 celery stalks, chopped
2 c. chopped carrots
5 c. fish stock
1 c. tomato juice
2 (10 oz.) can clams, rinsed
3 c. canned plum tomatoes
2 tsp. chopped parsley
2 Tbsp. salsa
1 bay leaf
2 tsp. Sorez hickory smoke yeast

Preparation

Simmer onion, celery and carrots in 1 cup of stock for 10 minutes.
Add remaining stock, tomato juice and potatoes; cook 5 minutes.
Add remaining ingredients and simmer 30 minutes.
Serve hot.
Makes 10 servings.