Zesty Manhattan Clam Chowder
|Canned minced clams||19 1⁄2 Ounce (3 Cans Of 6 1/2 Ounce Each, Undrained)|
|Chopped celery||1 Cup (16 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Peeled diced potatoes||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Tomato juice||2 Cup (32 tbs)|
|Canned whole tomatoes||1 Pound, chopped (1 Can)|
|Tabasco sauce||1 Dash|
Place bacon in a 3 qt.glass casserole dish.
Cover and microwave 4 minutes 30 seconds to 6 minutes or until crisp.
Remove bacon, crumble and set aside.
Drain clams, reserving 1 cup liquid.
Add clam liquid, celery, carrots, potatoes, onion, water and seasonings to bacon drippings.
Cover and microwave 17 to 20 minutes or until tender.
Stir in crumbled bacon, clams, tomato juice, tomatoes and Tabasco sauce.
Cover and microwave 6 to 10 minutes or until piping hot.
Let stand 3 to 5 minutes before serving.