Manhattan Clam Chowder - cooking recipe

Ingredients

1/4 lb. bacon
1 c. white potatoes, diced
1 c. celery, diced
1 c. carrots, diced
1/4 c. onions, diced
2 cans baby clams
1 bottle clam juice
1 large can Italian tomatoes
2 pinches thyme
parsley
2 large tomato cans cold water

Preparation

Cut bacon into small pieces with diced vegetables.
Start with bacon, layer vegetables in large soup pot.
Cover and steam 20 minutes. Add clams, clam
juice, tomatoes and cold water.
Season with thyme and parsley to cover vegetables and sprinkle with garlic salt, pepper and salt. Simmer for 2 1/2 hours. Serves 6.