Grandma'S Manhattan Clam Chowder - cooking recipe

Ingredients

4 slices bacon, chopped
1 large onion, chopped fine
4 medium potatoes, peeled and diced into 1/2 inch pieces
2 carrots, peeled and diced fine
6 c. hot water
1 (28 oz.) can recipe-ready tomatoes
2 (16 1/2 oz.) cans minced clams
3 bay leaves

Preparation

Saute chopped bacon and onion together over slow fire in stock-pot until bacon is crisp and onion is transparent.
Add cup of hot water and let stand.
Boil potatoes and carrots in remaining hot water.
When partially done, add bacon mixture.
Add tomatoes and clams, with liquid, to pot; break bay leaves and add with salt and pepper to taste.
Cook slowly, stirring frequently, an hour or more, adding water if needed.
Makes about six servings.