Manhattan Clam Chowder - cooking recipe

Ingredients

3 (7 1/2 oz.) cans clams (reserve 1/2 c. liquid)
5 slices bacon, diced
1 c. finely chopped celery
1 c. finely chopped onion
1 (16 oz.) can tomatoes with juice
3 c. water
dash of Tabasco sauce
2 c. diced potatoes
1 c. chopped carrots
1/2 c. chopped green pepper
pepper
1/2 tsp. salt
1/4 tsp. thyme

Preparation

Partially cook bacon; add celery and onion.
Simmer 10 minutes.
Add clam liquid, tomatoes, water, potatoes, carrots, green pepper, salt, thyme and Tabasco sauce.
Cover and simmer 40 to 50 minutes or until vegetables are tender.
Blend 2 tablespoons cold water with 2 tablespoons flour.
Add some of the hot liquid until blended, then add to soup.
Bring to a boil and simmer 5 to 8 minutes.
Add clams and heat through.