Manhattan Clam Chowder - cooking recipe

Ingredients

2 (6 1/2 oz.) cans minced clams
3 slices bacon, cut up fine
1 c. finely chopped celery
1 c. finely chopped onion
1 (16 oz.) can tomatoes
2 medium potatoes, peeled and chopped
1/2 c. chopped carrots
2 tsp. thyme
1 tsp. salt
1/2 tsp. pepper

Preparation

Drain clams and reserve liquid.
Add enough water to liquid to measure 3 cups.
Partially cook bacon; add celery and onion.
Cook and stir until vegetables are tender.
Cut up tomatoes.
Stir in clam juice and water, undrained chopped tomatoes, potatoes, carrots and seasonings.
Boil and them reduce heat and simmer 30 minutes.
Mash vegetables slightly.
Add clams.
Turn into covered casserole and refrigerate 3 to 24 hours before serving.