Manhattan Clam Chowder

Recipe Ingredients

2		Whole clams - (6 oz ea)
1		Minced clams - (6 1/2 oz)
		Water - as needed
6		Bacon - chopped
2		Tomato sauce - (8 oz ea)
2		Onions - chopped (medium)
4		Carrots - peeled, chopped
4		Potatoes - unpeeled, and
		Cut in 1/4" dice
2		Celery ribs - chopped
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1 tablespoon	15ml	Fresh thyme
		(or 1 tspn dry thyme)
1		Bay leaf

Recipe Instructions

Drain clams, reserving liquid. Combine reserved liquid with enough water to measure 4 cups.

Cook bacon in a stockpot or Dutch oven until crisp. Stir in 2 cups water and tomato sauce. Add onions, carrots, potatoes, celery, salt, white pepper, thyme and bay leaf; mix well. Heat to a boil; reduce heat to a simmer. Simmer 10 to 15 minutes, stirring occasionally.

Add clam liquid mixture; mix well. Simmer until vegetables are tender, stirring occasionally, about 20 minutes. Stir in clams. Discard bay leaf.

This recipe yields 10 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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