Seafarer's Tomato Clam Chowder
|Bacon slices||3 , chopped|
|Onion||1 , chopped|
|Celery ribs||2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomato juice||2 Cup (32 tbs)|
|Potatoes||2 1⁄2 Cup (40 tbs), diced|
|Canned whole tomatoes||28 Ounce (1 Can, Undrained)|
|Dried whole thyme||1⁄2 Teaspoon|
|Clam juice||8 Ounce (1 Bottle)|
|Canned minced clams||13 Ounce (2 Cans, 6 1/2 Ounce Can, Undrained)|
In a Dutch oven, cook bacon until lightly browned.
Add onion, celery, and garlic; saut6 until tender.
Add tomato juice and next 5 ingredients.
Cover, cook 25 minutes or until potatoes are tender.
Drain clams; reserve liquid.
Mix cornstarch and clam liquid; stir until smooth.
Carefully stir clams and cornstarch mixture into vegetables.
Gently boil about 2 minutes, stirring constantly, until slightly thickened.