Manhattan Clam Chowder - cooking recipe

Ingredients

4 strips bacon
4 medium onions
4 carrots
1 stalk celery
few sprigs of parsley
1 can tomatoes (1 lb. 14 oz.)
1 pt. clams
2 tsp. salt
4 peppercorns
1 bay leaf
1 1/2 tsp. thyme
3 medium potatoes

Preparation

Cut bacon in small pieces; fry in large kettle until almost crisp.
Chop peeled onions very fine; toss in and cook until limp. Add finely diced carrots, celery and chopped parsley.
Cook over low heat for 5 minutes.
Stir occasionally.
Drain tomatoes; put liquid in measuring cup.
Toss tomatoes in with vegetable mixture.
Drain clams and add clam juice to tomato liquid.
Add enough water to make 1 1/2 pints of juice.
Pour into kettle and season with salt, peppercorns, bay leaf and thyme.
Cook to a boil; reduce heat.
Cover and cook gently 45 minutes.
Toss in fine potatoes; cover and cook 20 minutes longer.
Add chopped clams; cook slowly, uncovered, for 15 minutes.
Makes about 3 quarts.