Manhattan Clam Chowder - cooking recipe

Ingredients

3 slices bacon, finely diced
1 c. finely diced celery
1 c. chopped onions
2 (7 or 7 1/2 oz.) cans minced clams, about 2 c.
1 16 oz. can tomatoes
2 c. diced potatoes
1 c. finely diced carrots
1 1/2 tsp. salt
1/4 tsp. thyme
dash pepper

Preparation

Partially cook bacon.
Add celery and onion, and cook until tender but not brown.
Drain clams, reserving liquid.
Add water to the liquid, to make 4 cups.
Add to bacon mixture.
Add tomatoes, potatoes, carrots, and seasonings.
Cover and simmer about 35 minutes.
Blend 2 Tbsp. flour with 2 Tbsp. cold water to make a smooth paste.
Stir into chowder; cook and stir mixture until it boils.
Add clams; heat through.
Makes 6-8 servings.