Simple Manhattan Clam Chowder
|Bacon slices||3 , finely diced|
|Finely diced celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Canned minced clams||15 Ounce (2 Cans, 7 1/2 Ounce Each, About 2 Cups)|
|Canned tomatoes||1 Pound (1 Can, 2 Cups)|
|Diced potatoes||2 Cup (32 tbs)|
|Finely diced carrots||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
Partially cook bacon.
Add onion and celery and cook till tender but not brown.
Drain clams, reserving liquor.
Add water to the liquor to make 4 cups; add to bacon mixture.
Add tomatoes, potatoes, carrots, and seasonings.
Cover; simmer about 35 minutes.
Blend 2 tablespoons flour with 2 tablespoons cold water to make smooth paste.
Stir into chowder; cook and stir till mixture comes to a boil.
Add clams; heat through.