Manhattan Clam Chowder - cooking recipe

Ingredients

8 slices bacon, chopped
2 cups chopped clams (I use canned)
4 cups clam juice
1/2 cup dry white wine (chardonnay)
1 large onion, chopped
2 carrots, medium size, diced
2 stalks celery, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 teaspoon dried parsley
28 ounces canned whole tomatoes, drained then chopped
1 tablespoon tomato paste
4 medium potatoes, peeled and diced
2 -3 dashes Tabasco sauce (optional)

Preparation

In a large pot, saute bacon until brown and crispy. Pour off 1/2 the fat. Add the onion, carrots,celery, thyme and parsley and saute for about 3 minutes (or until softened). Add tomatoes, tomato paste and garlic, cook for 2 minutes. Add wine and clam nectar. Bring to a boil. Add the potatoes, reduce heat, and simmer for about 10 minute or until potatoes are tender. Stir in clams and cook for a few more minutes (to heat the clams). Serve with nice crusty rolls.