Manhattan Clam Chowder - cooking recipe

Ingredients

3 cans chopped clams (6 1/2 oz.)
1 can tomato soup
2 cans water
1 bottle clam juice
5 strips bacon, cut into 1/2 pieces
1 medium potato, diced
1 medium onion, diced

Preparation

Slice bacon; fry until brown.
Add onion and fry with bacon until transparent.
Add potatoes, soup, water and clam juice. Open cans of clams and add liquid to soup.
Cook 20 minutes until potatoes are done.
Season with salt and pepper.
Add clams. Bring to a boil and thicken with 1 tablespoon cornstarch in 1/2 cup water.