Manhattan Clam Chowder - cooking recipe

Ingredients

3 slices bacon, diced
1 c. diced celery
1 c. chopped onion
2 c. diced potatoes
2 (7 oz.) cans minced clams
Tabasco sauce (optional)
1 c. diced carrots
1 1/2 tsp. salt
1/4 tsp. thyme
dash of pepper
1 (1 lb.) can tomatoes
2 Tbsp. flour

Preparation

Partially cook bacon; add celery and onion.
Cook until tender.
Drain clams, reserving liquid.
Add enough water to clam juice to make 4 cups.
Add to bacon mixture.
Add tomatoes, potatoes, carrots and seasonings.
Cover and simmer about 35 minutes.
Blend flour with 2 tablespoons water to make a smooth paste.
Stir into chowder and cook, stirring until mixture comes to a boil.
Add clams and heat through.
Add Tabasco to taste.