Traditional Manhattan Clam Chowder
|Bacon||1⁄2 Pound, chopped fine|
|Clams in liquor||1 Pint|
|Onions||4 Medium, chopped fine|
|Freshly ground pepper||1⁄4 Teaspoon|
|Carrots||4 , chopped fine|
|Dried thyme||1 1⁄2 Teaspoon|
|Celery stalks||2 , chopped fine|
|Potatoes||3 Medium, diced fine|
|Chopped parsley||2 Tablespoon|
|Tomatoes||1 Can (10 oz)|
Fry bacon in a large saucepan or kettle until almost crisp.
Toss in onions and cook until they take on color.
Next, stir in carrots, celery, and parsley and cook over a low heat for about 8 minutes.
Drain tomatoes, putting liquid into a'measuring cup.
Add tomato pulp to saucepan.
Drain clams, mixing the liquor with the tomato liquid.
Add enough water to make 1 1/2 quarts of liquid and pour into saucepan.
Season with salt, pepper, thyme, bay leaf, and cook to a boil.
Reduce heat and simmer gently for 40 minutes.
Add potatoes, cover, and cook about 20 minutes.
Finally, add the clams, chopped, and simmer 15 minutes longer.