Manhattan Clam Chowder - cooking recipe

Ingredients

1/2 lb. bacon
2 1/2 c. potatoes, diced
1 c. sliced carrots
3/4 c. chopped onion
3/4 c. diced celery
1/2 tsp. garlic powder
1 or 2 bay leaves
1 1/2 tsp. thyme
1 can tomatoes
1 Tbsp. Worcestershire
1 qt. shelled chowder clams with juice or broth (12 to 18 clams)
water to total 2 1/2 qt. liquid all together

Preparation

Cook bacon in large soup pot over low heat until almost crisp. Remove; add veggies and garlic.
Cover and simmer 10 minutes.
Add seasonings.
Sweet talk someone into hand opening chowder clams, saving juice.
If no luck, steam clams open in separate pot with 2 cups water.
Remove from shells and chop.
Add water to broth to measure 2 quarts (strain broth through cheesecloth first, if needed).
Add the clams, juice and rest of ingredients and cook gently uncovered about 20 minutes or until vegetables are tender, stirring often.