Manhattan Clam Chowder



3 slices bacon, finely diced
1 C. finely diced celery
1 C. chopped onion
2-7 or 7 1/2 oz. cans minced clams
1 lb. can tomatoes or 3 fresh, cut up
2 C. diced potatoes
1 C. finely diced carrots
1 1/2 tsp. salt
1/4 tsp. thyme
Dash of pepper

Partially cook the bacon. Add the celery and chopped onion; cook until tender, but not brown. Drain the clams, reserving the liquor; add water to make 4 cups. Add the remaining ingredients (except clams) to the
bacon mixture; simmer 35 minutes. Blend 2 tablespoons flour with 2 tablespoons cold water to make smooth paste; stir into chowder. Cook until mixture comes to a boil. Add clams; heat through.
Makes 4 to 5 servings.

Go Back