Manhattan Clam Chowder - cooking recipe

Ingredients

2 (7 or 8 oz.) cans minced clams
1/4 c. sweet butter
1 large onion, diced (1 c.)
1 1/2 c. potatoes, diced
1 c. celery, diced
3/4 c. carrots, diced
1/4 c. green peppers, diced
1 (2 lb. 3 oz.) can Italian style plum tomatoes
1 1/2 tsp. leaf thyme, crumbled
1/8 tsp. curry powder

Preparation

Drain clams; reserve broth (add enough water to make 2 cups). Melt butter in a large saucepan; saute onions.
Add remaining ingredients and water to cover vegetables.
Bring to a boil; simmer 30 minutes or until vegetables are tender.
Add clams; turn off heat, cover and let stand 2 minutes or until clams are hot.
Serve with warm buttered pilar crackers if you wish.