Manhattan Clam Chowder - cooking recipe

Ingredients

4 slices bacon
1 large onion, chopped (1 c.)
1 c. chopped, pared carrots
1 c. chopped celery
3 (7 1/2 oz. each) cans minced clams
1 (1 lb. 12 oz.) can tomatoes
2 c. water
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 tsp. leaf thyme, crumbled
2 c. diced, peeled tomatoes

Preparation

Cook bacon in a large kettle or saucepan until crispy-brown; remove.
Drain on paper toweling; reserve.
Saute onion, carrots and celery in the bacon fat about 5 minutes or until tender. Drain clams; reserve liquid.
Add potatoes.
Cook 15 minutes or until potatoes are tender.
Remove bay leaf.
Add clams and reserved bacon.
Simmer 5 minutes longer.
Sprinkle with chopped parsley, if you wish.
Makes 6 servings.