Manhattan Clam Chowder
|Finely cut bacon||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Canned clams||14 Ounce (2 Cans, 7 Ounce Each, Minced / Whole)|
|Diced pared potatoes||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Diced celery||1⁄3 Cup (5.33 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Minced parsley||2 Teaspoon|
|Crushed thyme||1⁄4 Teaspoon|
In large kettle, cook and stir bacon and onion until onion is tender.
Drain clams, reserving liquor.
Add clam liquor, potatoes, water, and celery to kettle.
Simmer until potatoes are tender, about 15 min.
Just before serving, add clams, tomatoes, and seasonings.