Manhattan Clam Chowder
|Bacon slices||4 , chopped|
|Onion||1 , chopped|
|Celery stalks||2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Water||2 Cup (32 tbs)|
|Potatoes||2 Cup (32 tbs), diced|
|Canned whole tomatoes||28 Ounce, undrained (1 Can)|
|Dried thyme||1⁄4 Teaspoon|
|Canned minced clams||13 Ounce, undrained (Two 6 1/2 Ounce Cans)|
Cook bacon in a Dutch oven until lightly browned.
Add onion, celery, and garlic; saute until vegetables are tender.
Add water and next 4 ingredients.
Cover and cook over medium heat 20 minutes or until potatoes are tender.
Drain clams; reserve liquid.
Add cornstarch to liquid; stir until smooth.
Stir clams and liquid into vegetable mixture.
Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thickened.