Quick Manhattan Style Chowder
|Bacon||1⁄4 Pound, diced|
|Garlic clove||1 Large, minced|
|Onion||1 , chopped|
|Green pepper||1 , seeded and chopped|
|Chicken stock/Chicken broth||2 Cup (32 tbs)|
|Canned stewed tomatoes||28 Ounce (1 Can)|
|Canned minced clams||16 Ounce, undrained (2 Cans, 8 Ounce Each)|
|Canned baby clams||10 Ounce, undrained (1 Can)|
|Barley||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Hot pepper sauce||To Taste|
Brown bacon with garlic in heavy-bottomed large saucepan or Dutch oven over medium-high heat.
When bacon is almost crisp, add onion and green pepper and saute until tender .
Stir in stock and tomatoes.
Add clams and barley and blend well.
Bring mixture to boil, reduce heat and simmer to desired thickness, about 20 to 30 minutes.
Add tomato juice to thin, if desired.
Season to taste with salt, pepper and hot pepper sauce.