Manhattan-style Clam Chowder
|Diced potato||1 Cup (16 tbs)|
|Bay leaf||1 Small|
|Canned tomatoes||20 Ounce|
|Clams and liquids/20 ounces canned clams||1 Pint|
Fry bacon until crisp; add onion, and fry until tender, about 5 minutes.
Add potato, bay leaf and undrained tomatoes.
Simmer 10-15 minutes until potato is tender; then add remaining ingredients.
Heat until piping hot, but do not allow to boil.
Remove bay leaf before serving.